Soft Polenta with Roast Delica Pumpkin

Soft Polenta with Roast Delica Pumpkin

www.anotherpantry.co.uk

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Ingredients

  • rapeseed oil or olive oil
  • 1 Delica or Kabocha pumpkin, 800g–1kg
  • a couple of sprigs of thyme
  • handful of sage leaves
  • fine salt
  • 600ml whole milk
  • 600ml water
  • 10g salt + more to taste
  • 200g coarse polenta
  • 50g salted butter
  • 50g Parmesan, finely grated
  • large handful of parsley, finely chopped (optional)
  • approx. 60g toasted hazelnuts, roughly chopped
  • extra virgin olive oil
  • Parmesan or Gorgonzola

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