Polenta with Rosemary-Roasted Zucchini & Peppers

Preheat your oven to 220°C (200°C fan / 425°F). Spread the zucchini rounds and sliced peppers across a large roasting tray in a single layer — do not crowd them or they will steam instead of caramelise. Scatter over the sliced garlic and rosemary sprigs, drizzle generously with olive oil, and season well with salt and pepper. Roast for 25–30 minutes, turning once halfway through, until the edges are golden and slightly charred.

While the vegetables roast, pour the vegetable stock into a large, heavy-based saucepan and bring to a steady simmer over medium heat. Season the stock lightly with salt — remember the Parmesan will add more saltiness later. Keep the stock hot; adding cold liquid to polenta causes lumps.

Pour the polenta into the simmering stock in a slow, steady stream, whisking constantly to prevent lumps forming. Once all the polenta is incorporated, switch to a wooden spoon and reduce the heat to low. Cook, stirring frequently, for 25–30 minutes until the polenta is thick, smooth, and pulls away from the sides of the pan. It should fall from the spoon in slow, heavy waves.

Remove the polenta from the heat and stir in the butter and grated Parmesan until fully melted and glossy. Taste and adjust seasoning. Spoon the polenta into warmed wide bowls and pile the rosemary-roasted vegetables on top. Finish with a drizzle of your best olive oil and a final grating of Parmesan. Serve immediately — polenta firms up quickly.