Ingredients:
4 baby fennel, halved
2 carrots, peeled and halved ( preferable young ones)
2 red onions, peeled and halved
1 large sweet potatoes, orange colour peeled and quartered ( kumara)
1/4 cup honey ( 2 fl ozs)
1 tablespoon lemon juice
1 tablespoon olive oil
1 cup instant polenta
4 1/2 cups boiling chicken stock or 4 1/2 cups vegetable stock
60 g butter
sea salt
cracked pepper
4 slices creamy blue cheese ( thick slices)
Directions:
Preheat oven to 200d C (390F). Place fennel, carrots, onions and sweet potato in a baking dish lined with baking paper. Combine the honey, lemon juice and oil and pour over the vegetables. (I find it easier to put these in a cup and zap slightly in the microwave for 30 seconds or so to make the pouring easier).
Bake for approx 40 mins – 60 mins, depending on your oven and they are tender and golden.
To cook the polenta, have the stock simmering over med-high heat. Add the polenta in a thin stream and stir for 5 mins or until it comes away from the side of the pan.
Add the butter salt and a generous amount of pepper and place on plates. Top with the cheese and vegetables and serve.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.