Herb and Black Olive Polenta with Pumpkin Purée and Pickled Salad

Ingredients

For the polenta

• 100 g butter or vegan butter
• 500 ml milk or soya milk
• 250 g polenta
• 100 g vegetarian or vegan Parmesan
• salt and white pepper
• 20 g rosemary
• 20 g thyme
• 30 chopped black olives
• 2 garlic cloves, crushed

For the purée

• 20 g sugar
• 1 butternut squash
• 1 large onion
• 25 g butter or vegan butter
• 2 oranges, juiced
• 3 lemons, juiced
• 1 garlic clove, grated

For the salad

• 1 fennel
• 2 shallots
• 1 cucumber
• 12 g salt
• 2 lemons, juiced
• 1 bunch basil
• drizzle of olive oil

Method

For the polenta

Boil the milk and butter then add the polenta. Turn the heat down to medium and whisk gradually for 10 minutes.

When the mix is smooth and thick, add the Parmesan, garlic, salt, white pepper and finely chopped herbs and olives.

Cook for a further 5 minutes.

Pour out the mix into a tray and spread evenly 2 cm thick, then leave to set in fridge over night.

Once set, cut into 4 cm x 2 cm rectangles and deep fry until golden brown.

For the purée

Caramelise the sugar and, when golden, add butter and finely chopped squash and onions. Stir gradually then add orange and lemon juice.

Sweat until soft, then add the grated garlic, salt and pepper.

Purée the mix in a food mixer or with a hand blender, until silky smooth.

For the salad

Finely slice the fennel, shallots and cucumber. Salt them and add lemon juice. Leave to sit for 30 minutes.

Drain, then add olive oil and finely sliced basil. Mix thoroughly.

Assemble the polenta, purée and salad as shown.