Creamy Polenta with Egg, Arrabiata & Bacon
If you have roughly 45 minutes to spend in the kitchen, Creamy Polenta with Egg, Arrabiata & Bacon
Polenta goats cheese stacks
Ingredients
- 850g squash , peeled
- 5 medium beetroot , peeled using rubber gloves
- 12 shallots , soaked in hot water for 5 mins, then peeled and halved
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves , bashed flat
- 2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent
- a little butter , for browning
- 2 tbsp sesame seed , toasted
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