Polenta Triangles with Balsamic Roasted Vegetables

I've been experimenting with corn periodically over the last year or so, producing a variety of different products using polenta. Most of the recipes are sort of in the development phase still, apart from two cakes which I posted to this blog a few months ago.

I've also been thinking about developing a savoury gluten free dish with corn at its heart. Not the easiest thoughts for me as I dont naturally include much corn in my diet. The last post was the rosemary and thyme polenta triangles, there began the challenge! How to use them in such a way that I would be eager to eat them. This is it! Also based on a Darina Allen / Rosemary Kearney collaboration



3 polenta triangles
Small head of fennel, cut into four lengthwise
1 red onion, cut into thin wedges
Handful of small closed cup mushrooms, cut into quarters
1 tbsp olive oil
1 dsrtsp good balsamic vinegar

Serves 1

Heat the oven to 200 centigrade / 400 farenheit / 175 fan assisted
Put the olive oil and balsamic vinegar in a bowl, combine
Add the prepared vegetables and toss in the oil and balsamic
When the oven is hot enough, roast the vegetables for 25 - 30 minutes
Layer on a plate by putting a polenta triangle on the plate, pile some roasted vegetables on the triangle, place the second triangle on the roasted vegetables and continue to layer until you have a stack of sorts that looks good enough to eat