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
25 minutes (in addition to 1 hour chilling)
COOKING TIME
15 minutes
Planning TIME
10 minutes (in addition to 1 hour chilling)
SERVES
4
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.
