Vegan Crispy Polenta and Roasted Squash
Crispy, smooth and caramelised – everyone will want a slice of this vegan showstopper. Plus, it’s served just warm or at room temperature, so there’s no last-minute stress.
Hands-on time 40min, plus
cooling and chilling. Cooking time
about 50min. Serves 8
1 butternut squash (about 1kg), peeled
2tbsp olive oil, plus extra to grease
Small handful fresh sage leaves, finely chopped
1 garlic clove, crushed
300g silken tofu, drained
200ml vegetable stock
150g quick cook/1min polenta
100g shredded kale (woody core discarded)
Balsamic glaze, optional
1 Preheat oven to 190°C (170°C fan) mark 5 and line a large baking tray with baking parchment. Slice the butternut squash in 2 where the bulbous end meets the long neck. Next, slice the neck in 1/2 lengthways, then cut each 1/2 into 1cm-thick slices, to make semicircles. Add to the baking tray.
2 Slice the bulbous end in 1/2, deseed, and then cut into 1cm-thick, C-shaped wedges. Add to the tray and mix in 1tbsp olive oil, the sage, garlic and some seasoning. Arrange in a single layer and roast for 25-30min, or until golden and tender. Cool.
3 Grease a 20.5cm round springform tin. Whizz the semicircle roastedsquash (this should be about 300g, save extra for the decoration), the silken tofu and plenty of seasoning in a high-speed blender until smooth. Set aside 200g of this squash purée for later.
4 Heat the stock in a large pan over medium-high heat and add the remaining squash and tofu purée and plenty of seasoning. Bring to the boil, then slowly pour in the polenta and cook, whisking constantly, for 3min, until very thick. Scrape mixture into the tin, smoothing to level. Cool completely, then chill for 1hr (up to 24hr).
5 Preheat oven to 190°C (170°C fan) mark 5. On a large baking tray, mix the kale, 1/2tbsp oil and some seasoning. Roast for 5min, tossing halfway. Set aside.
6 Preheat grill to high. Unclip and remove the springform tin, keeping the polenta cake on the base. Brush top and sides of the polenta with remaining 1/2tbsp oil. Grill for 5min, or until crisp and golden.
7 Transfer the polenta cake to a cake stand or serving plate. Spread the reserved squash and tofu purée over the top, leaving a border. Top with the reserved roasted squash and kale. Drizzle over the balsamic glaze, if using, and serve.
PER SERVING (without glaze) 174cals, 6g protein, 5g fat (1g saturates), 24g carbs (6g total sugars), 4g fibre
GET AHEAD Prepare to the end of step 4 up to a day ahead. Cover and chill. Cover and chill the reserved squash and tofu purée and roasted squash separately. Complete recipe to serve, allowing purée and roasted squash to come up to room temperature.