Serves 2
- pumpkin 500g, diced
- olive oil 1 tbsp
- salt and pepper to season
- polenta 100g (try Valsugana available at gourmet stores)
- butter 50g
- parmesan 2 tbsp, grated
- gorgonzola cheese 75g, crumbled (try Ballarini available at gourmet stores)
Heat the oven to 200°C. Toss the pumpkin with the olive oil and some seasoning. Roast for 20 minutes or until tender.
In the meantime, make the polenta following pack instructions - it should be soft enough to spoon. Season well, then beat in the butter and parmesan. Serve the polenta topped with the pumpkin and gorgonzola.