Polenta with Roasted Jerusalem Artichokes and Garlicky Lemon Dressing
Photography by Kate Battersby.
This simple bowl of comfort is lovely on its own or as a side for hearty stews or slow-cooked dishes. The dressing is also lovely on roasted potatoes, carrots or kumara.
Serves: 4
INGREDIENTS
Dressing
zest and juice 3 lemons
2 cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 teaspoon cracked black pepper
½ teaspoon sea salt
Jerusalem artichokes
700 grams Jerusalem artichokes, thickly sliced
2 tablespoons extra virgin olive oil
1 teaspoon flaky sea salt
Polenta
1 litre water
sea salt
200 grams polenta
3 tablespoons olive oil
100 grams butter
1 teaspoon cracked black pepper
zest 1 lemon
½ cup finely grated parmesan, plus extra for serving
METHOD
Preheat the oven to 180°C fan bake.
Dressing: Place all the ingredients in a small jug and whisk with a fork to combine.
Artichokes: Place the Jerusalem artichokes in a large roasting dish and toss with the olive oil and sea salt. Roast for 45 minutes, or until crispy.
Polenta: Place the water and salt in a large saucepan and bring to a boil. Slowly pour the polenta into the water, whisking continuously. Lower the heat and continue to cook, whisking, for about 10 minutes until the polenta is thick. Add the olive oil and cook for a further 15-20 minutes, stirring occasionally to prevent the polenta from sticking. Remove from heat and stir in the butter, black pepper, lemon zest and parmesan.
To assemble: Toss the roasted Jerusalem artichokes in the dressing and serve on the hot polenta with a sprinkle of parmesan.
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