Buckwheat Polenta with Roasted Vegetables, Blue Cheese, Pine nuts and Thyme – Sophie Zalokar
Warm up with this gluten-free Buckwheat Polenta dish, topped with roasted veggies, blue cheese, and pine nuts—perfect for chilly winter evenings.
Ingredients
- 2 field mushrooms
- 8 Brussels sprouts, trimmed & halved
- 2 med carrots, thickly sliced
- 2 sml parsnips, thinly sliced
- 4 baby turnips, quartered
- 2 sprigs fresh thyme
- ¼ cup extra virgin olive oil
- salt flakes & freshly cracked black pepper
- 125 g coarse polenta
- 60 g buckwheat flour
- 1tsp salt
- 1 litre full cream milk
- 50 g unsalted butter
- 150 g creamy blue cheese, crumbled
- 1 tbsp pine nuts
- 50 g + extra Parmesan, freshly grated
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