Start with the polenta. Boil 100 grams of polenta ‘integrale’ in vegetable stock following the instructions. Once well cooked, stop the fire, add 2 table spoons of grated parmesan and black pepper. Spread on a small sized rectangular oven tray in order to create a layer of approximately 1,5cm. Cool down.
Clean 600 grams of carrots. Cut in long pieces. Spread in an oven dish. Mix with a drizzle of olive oil, 1 table spoon of dried basil, pepper and salt. Bake in the oven at 200° for 25 mins. Stir halfway and add 4 chopped garlic cloves, 2 table spoons of pine nuts.
Cut the polenta in cubes. Put them on another baking tray covered with baking paper. Bake during the same time as the carrots. Stir halfway.
Mix white wine vinegar, olive oil, 1 table spoon of honey, pepper and salt. Add some water if necessary.
Serve the roasted carrots, the crispy crispy polenta, fresh basil and some green salad with the sweet dressing.