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Polenta & Goat's Cheese Stacks

2 faves
Nutrition per serving    (USDA % daily values)
CAL
750
FAT
137%
CHOL
38%
SOD
125%

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Ingredients for 6 servings

2 x 100g log of goat's cheese - the kind with rind

12 shallots , soaked in hot water for 5 mins, then peeled and halved

FOR THE DRESSING

1-2 tsp clear honey , to taste

4 garlic cloves , bashed flat

850.0g squash , peeled

85.0g finely grated vegetarian-style Parmesan cheese

1½ l vegetable stock (we made this with 4 tsp bouillon powder)

2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent

2.0 tbsp sesame seeds , toasted

350.0g quick-cook polenta

2.0 tbsp each olive oil and extra-virgin olive oil , plus extra

FOR THE SPINACH AND POLENTA

3.0 tbsp extra-virgin olive oil

small handful flat-leaf parsley , roughly chopped

a little butter , for browning

a knob of butter

2.0 tbsp tamari soy sauce

6.0 tbsp Madeira

50.0g butter

3 x 250g bags spinach

2.0 tbsp balsamic vinegar

5 medium beetroot , peeled using rubber gloves

½ tsp nutmeg , freshly grated

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