Polentawithpumpkin,
speckandalmondsSERVES 4
Thesweet,caramelisedflavoursof
thepumpkinareamplifiedhereby
thesaltyspeckandsmokyalmonds.
Use plain roasted almonds if you prefer.
Extra-virginoliveoil,for
greasingandroasting,
plusextratoserve
¼ Kentpumpkin(600gm),
skinon,cutinto
thinwedges
100 gmspeck,rindremoved,
thinlysliced
4 rosemarysprigs,
leavespicked
1 litre(4cups)unsweetened
almondmilk
2 garliccloves,crushed
180 gminstantpolenta
40 gm(½cup)finely
gratedparmesan
50 gmbutter,diced
Coarselychoppedsmoked
almonds, to serve1 Preheatovento 220 °C and
lightlygreaseanoventray.
Tosspumpkininoil,season
totasteandplaceonprepared
tray.Roastuntilgoldenand
tender(15minutes).Add
speckandcookuntilcrisp
(10minutes), addingrosemary
inthelastminute.
2 Bringalmondmilk,garlic
and250mlwatertoa simmer
in a saucepanovermedium
heat, thengraduallyaddpolenta,
whiskingtocombine. Reduce
heattolowandcook, whisking
occasionally,untilsmoothand
thick(6minutes).Whiskin
parmesanandbutter. Season
totaste. Toserve,dividepolenta
amongbowls,drizzleovera little
oilandtopwithpumpkin,speck,
rosemary and almonds.