Ingredients
- 1 bunch of asparagus
- 1 leek
- 1 courgette
- 50mls olive oil
- 2 cloves of garlic, peeled and sliced
- Sprig of thyme
- Pinch of chilli flakes
- Salt and pepper
- For the polenta:
- 350ml milk
- 350ml water
- 1 fresh (if possible) bay leaf
- 2 strips of lemon peel
- 120g fine instant polenta
- 80g Parmesan, grated
- A good knob of butter
- A large packet of mixed charcuterie
1 Set the oven to 190 degrees.
2 Trim the bottom third from the asparagus and put the tips on a baking tray.
3 Slice the leek into ½cm rings, wash if necessary, and add to the asparagus.
4 Slice the courgette the same way and add to the other vegetables.
5 Pour the olive oil over the top then add the garlic, thyme and chilli flakes. Season and turn everything together and roast for 15 minutes.
6 Meanwhile bring the milk, water, bay leaf and lemon to a gentle simmer then slowly add the polenta. Cook the mixture for three to four minutes until soft and creamy then add the Parmesan and butter, then season.
7 Divide onto warm plates then top with the roasted vegetables and a selection of the charcuterie. Serve straight away.
