Soft polenta with roast butternut and blue cheese

Soft polenta with roast butternut and blue cheese

  • serves 2
  • Easy

Polenta is a kind of cornmeal which is great to use in place of mashed potato in recipes. Topped with roasted butternut squash and creamy blue cheese it makes an easy but indulgent vegetarian supper.



  • butternut squash 500g, diced
  • olive oil
  • instant polenta 100g
  • butter 50g
  • parmesan grated to make 2 tbsp
  • gorgonzola 75g, crumbled


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Toss the squash with a tbsp olive oil and some seasoning. Roast for 20 minutes or until tender.

  • Step 2

    Make up the polenta following pack instructions – it should be soft enough to spoon. Season well, then beat in the butter and parmesan. Serve the polenta topped with the squash and gorgonzola.

Nutritional Information

  • Kcals 647
  • Carbs 59.5g
  • Protein 17.5g
  • Fat 39.3g
  • Salt 1.9g
  • Fibre 5.1g