Polenta roasted vegetables peppered Parmesan crisps

Ingredients

• 1 small butternut squash (about 450g), peeled and cut into 2cm cubes
• 3 raw beetroot (about 200g), cut into 2cm cubes
• 2 small red onion, cut into slim wedges
• 3 tbsp olive oil
• juice of ½ lemon
• 200g fine polenta
• ½ tsp salt
• 50g butter
• 60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
• a big handful of rocket, to serve
• 2 tsp freshly picked thyme leaf
• 50g grated Parmesan

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