POLENTA WITH ROASTED TOMATOES AND MUSHROOMS

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)

COOKING TIME

15 minutes

Planning TIME

10 minutes (in addition to 1 hour chilling)

SERVES

4

Fixings

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)

Strategy

1

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.

2

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.

3

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.

4

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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