A one pan vegetarian supper from the inspired ” The Green Roasting Tin” by Rukmini Iyer. In this recipe the polenta is baked rather than first cooked on top of the stove.
Ingredients
- 150 g polenta
- 400 ml vegetable stock
- 3 tablespoons olive oil
- 300 g sweet potatoes peeled & cut into 5mm chunks
- freshly ground black pepper
- 300 g mini portobello or chestnut mushrooms sliced
- 250 g cherry tomatoes halved
- 2 cloves garlic crushed
- 1 tsp sea salt
- DRESSING:
- 15 g fresh flat leaf parsley finely chopped
- 1 lemon juice only
- 2 tbsps extra virgin olive oil
- ½ tsp chilli flakes
- tsp ½chilli flakes
Servings:
Instructions
- Preheat the oven to 180℃ fan/200℃/gas 6.
- Line a roasting tin with baking paper, then tip in the polenta, vegetable stock. 2 tbspns of olive oil and the sweet potatoes. Stir, season well with black pepper, then transfer to the oven and cook, uncovered for 40 minutes.
- Meanwhile mix together the parsley, lemon juice, extra virgin olive oil and chilli flakes for the dressing.Stir the mushrooms, tomatoes, garlic, salt, pepper and another tablespoon of olive oil together and set aside.
- Once the polenta has had 40 minutes, take the tin out of the oven and give it a good stir. Top with the mushroom and tomato mixture and return to the oven for a further 15 minutes, after which the mushrooms should be softened and the polenta crisp. Serve with the dressing alongside a green salad.
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