Cheesy Polenta with Roasted Carrots
Smooth, creamy polenta with sweet roasted carrot sticks on the side.
Ready in
About 30 min · 10 min prep + 20 min cook
Gentle try
bowl
Texture
SmoothSoftSeparate foods
Ingredients
- Polenta
- Parmesan
- Butter
- Carrots
Step-by-step
- 1Preheat oven to 200°C (400°F). Cut 4 carrots into sticks, toss with oil and a pinch of salt.
- 2Roast carrots 20 min until tender and lightly caramelised.
- 3Bring 750ml water and a pinch of salt to a boil. Slowly whisk in 150g polenta.
- 4Stir over low heat 5–8 min until thick and creamy.
- 5Stir in 30g grated parmesan and 1 tbsp butter until silky.
- 6Spoon polenta into bowls and serve carrots alongside, not on top.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.