Polenta carrot bake
Ingredients
- 300 ml vegetable stock
- 150 ml milk
- 125 g polenta
- 500 g carrots, prepared and chopped (or 500 g carrot puree)
- generous knob of butter
- salt, white pepper
- pinch of caster sugar
- pinch of ground nutmeg
- 100 ml soured cream
- 100 g grated hard cheese (Gruyère, of Cheddar, or Gouda)
Method
- Grease a shallow baking dish with butter, set aside. In a saucepan, bring vegetable stock and milk, salt, pepper and nutmeg to the boil. Slowly add polenta while stirring, reduce heat and simmer for 5 minutes. Remove from heat, cover and set aside.
- In another saucepan, melt a knob of butter, add a few tbsp water, sugar and salt, carrots. Cook over moderate heat for 10 to 15 minutes until carrots are very soft. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve, season to taste.
- Preheat oven to 200 °C. Add soured cream and half of the grated cheese to the polenta, mix well. Transfer to the baking dish and spread out evenly. Add the carrot puree as a second layer, and spread out. Sprinkle remaining grated cheese on top and bake for 15 to 20 minutes.