Polenta with Balsamic Roast Sprouts & Pumpkin

Roast the pumpkin and sprouts

1. Heat the oven to 200°C
2. Toss the pumpkin wedges with a good drizzle of olive oil, salt and pepper
3. Spread out in a casserole dish and roast for 25 minutes until golden and soft
4. After 25 minutes, toss the sprouts in the remaining olive oil, balsamic vinegar, salt and pepper
5. Arrange along with the pumpkin and bake for 20-25 minutes until both the sprouts and pumpkin are caramelised and tender

Cook the polenta

1. Bring the vegetable stock to a simmer in the pan
2. Slowly whisk in the polenta and cook over low heat, stirring often, until thick and creamy
3. Add the butter, cheese or nutritional yeast and chives
4. Stir until smooth and glossy
5. Season to taste

Sort garnishes

1. Heat a small frying pan over a medium heat until hot
2. Add the almonds and toast, tossing until golden and fragrant
3. Remove from the pan
4. Melt olive oil in the same pan over a medium heat with a pinch of salt, add a few sage leaves for a minute until crispy and remove
5. Reserve the oil for garnishing too
6. Slice half a shallot as thinly as possible - optionally place in water for 10 mins to remove some harshness

Finish and serve

1. Spoon the polenta onto plates
2. Top with the roast pumpkin and sprouts
3. Scatter over the almonds, reserved oil, sage leaves and shallots