Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette

You will need a small butternut pumpkin weighing about 1kg, unpeeled, for this recipe. The Polenta and dressing can be made a day ahead and stored, in an airtight container, in the fridge.

Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:

Intredients:

Salad:

2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley

Walnut Vinegarette:

2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice

Method:

1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper

2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.

3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.

4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.

5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.

6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.

7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.

8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.

* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc

Serves: 4

Rating: haven't tried this yet.

Corn and Polenta Pancakes with Tomato Salsa

This recipe is so easy and it tastes great. People with arthritis should be careful eating the Salsa as the balsamic vinegar and tomatoes may be a problem if experiencing a flare-up.

Corn and Polenta Pancakes with Tomato Salsa:

Ingredients:

Tomato Salsa:

2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil

Corn and Polenta Pancakes:

3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying

Method:

1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.

2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.

3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.

NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.

Serves: 2-3

Rating: 4

Creamy Polenta with Parmesan

This dish is GREAT as a side dish, or as a replacement for mashed potato.

As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.

Creamy Polenta with Parmesan:

Ingredients:

1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish

Method:

1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.

2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.

NOTE: Polenta must be served hot to keep its creamy, light consistency.


Serves: 6 (you can halve it easily)

Rating: 4 stars