Polenta with Roasted Winter Vegetables and Swiss Chard in "Bagna Cauda"
Bagna cauda is an anchovy-based sauce that is used for dipping vegetables. At the River Cafe in London, I had it with some delicious winter vegetables, and I decided to make a main course out of it at home by serving it over polenta. I just roasted beets, butternut squash, sweet potatoes, and fennel with a little olive oil, thyme, and fennel seed. Meanwhile I made the sauce with anchovies, garlic, olive oil, and a little sweet vermouth and lemon juice, and I wilted some swiss chard in that while I made the polenta. The saltiness of the anchovies really complimented the sweetness of the root vegetables. Yum!
I should say that I don't usually use a recipe when I cook, and I rarely use measurements, so most of the quantities here are approximate. My advice is to use your judgement; If it sounds like too much butter, use less! You can always add more.