Roast Veg Polenta

1. Combine the McCain Roast Veg with the garlic and thyme
2. Bring the water with some salt to the boil in a medium sized saucepan
3. Slowly start adding the polenta, whisking constantly
4. Stir continuously for about 5 minutes as it starts it thicken and the water is absorbed
5. Season with salt and pepper and remove from the heat
6. Spread the polenta out evenly with a knife onto an oiled baking tray – about a 2cm thickness – allow to cool for about 30 minutes
7. Cut the polenta into squares and dust with flour and place on an oil heated griddle pan over medium heat
8. Grill the polenta squares for 3 minutes per side
9. Top with the roasted veg, parmesan shavings, fresh thyme and season

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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