Heat oven to 400°F. Mix together the polenta, Dubliner® cheese, nutmeg and a good grinding of black pepper, and set aside. Bring a saucepan of salted water to the boil, then tip in the parsnips and cook for 6 minutes or until just tender. Drain and then while parsnips are still hot, toss with the Dubliner® mixture to coat.


Set a large roasting tin over the hob and melt the butter. Add the parsnips and quickly turn to coat in the melted butter. Put the tin in the oven and roast for 20 minutes, then turn the parsnips over and cook for another 20 minutes or so until cooked through and golden.