| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling time | 1 hour |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 386 |
| Fat | 16.2g |
| Saturates | 5g |
| Protein | 9.7g |
| Carbs | 57.4g |
| Sugars | 9.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220ºC, gas mark 7. Grease and line a 24cm x 20cm tin with baking paper.
Chop the pumpkin (or butternut) into small cubes. Roughly chop the carrots. Halve the onion (or leek). Place the diced sweet potato, pumpkin, carrots, onion and garlic on a baking sheet. Drizzle with 3 tbsp of olive oil and season well. Roast for 20 minutes or until soft and caramelised.
In a saucepan, heat the vinegar, peppercorns, allspice berries, clove and bay leaf. Gently simmer for 5 minutes then strain.
Place the vegetables in a blender with the tinned tomatoes, strained vinegar mixture and baby spinach. Blitz until smooth. Pour the ketchup into a saucepan and simmer gently until reduced and thickened.
Add the stock to a large pot and bring it to a boil. Slowly whisk 150g of polenta, stirring constantly. Add in more water, if necessary. The polenta should be creamy with a porridge-like consistency. Once thickened, finely grate in the cheese and stir in the oregano and a pinch of salt.
Pour into the lined tin and place in the fridge to chill and firm up, approx. 1 hour.
Slice the chilled polenta into fingers and brush with 2 tbsp of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
Serve with the ketchup.
