A splendid meal for any individual who has a wheat prejudice. With its greens and reds this dish looks hair-raising on the Christmas table

Prepared IN

25 minutes (in addition to 1 hour chilling)


15 minutes

Planning TIME

10 minutes (in addition to 1 hour chilling)




800 ml vegetable stock

200 g one-minute-cook polenta

2 tbsp ground parmesan

1 small bunch of cleaved new chives, in addition to extra to decorate

300 g plant tomatoes

12 smaller than usual portabella mushrooms

2 tbsp balsamic vinegar

3 tbsp olive oil

150 g Roquefort (discretionary)



Line a 20cm square preparing tin with stick film. Get the stock to the heat up an enormous skillet. Empty the polenta into the stock in a constant flow, mixing constantly. Continue blending and cook for 5 mins, at that point include the parmesan and chives. Season. Move the polenta to the readied tin, given cool and afterward put access the cooler to chill for 60 minutes.


Warmth the stove to 180°C, fan 160°C, gas 4. Orchestrate the tomatoes (on their plants) and the mushrooms on a preparing plate. Sprinkle with the balsamic vinegar and 2 tbsp of the oil. Season. Broil for 10 mins until the tomatoes are beginning to part and the mushrooms are cooked.


While the vegetables are broiling, heat a frying pan container over a high warmth. Turn the polenta out of the heating tin, cut into 4 squares and brush done with the rest of the oil. Frying pan for 3 mins each side.


Orchestrate the polenta on plates and top with the broiled tomatoes, mushrooms and a shower of the warm container juices. Disintegrate over the veggie lover Roquefort, if utilizing, and decorate with the rest of the chives.

Cook’s tip: you can set up the polenta ahead of time – it will keep in the refrigerator for several days. For a smooth blend, utilize a race until the fluid and polenta are consolidated and afterward change to a wooden spoon.

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