Creamy polenta with rustic veggies

- SBS Food

Serves: 4 | Prep Time: 10 min | Cooking Time: 35 min | Easy

long red chilli
7-8 carrots
250 g cherry tomatoes
160 ml (⅔ cup) olive oil, plus extra, to drizzle
sea salt and black pepper, to season
garlic clove
handful of fresh herbs, such as thyme and oregano, plus extra, to serve
1.25 litres water
500 ml (2 cups) unsweetened almond milk
2 cups polenta

1. To make the chilli oil, thinly slice the chilli. Place in a small jar with the olive oil and a pinch of salt, and set aside to infuse until needed.
2. Preheat the oven to 250ºC. To make the rustic veggies, scrub the carrots and rinse the tomatoes. Place in a roasting tray, drizzle with extra olive oil and season with salt and pepper. Roast for 20-25 minutes or until golden and tender.
3. Meanwhile, to make the creamy polenta, chop the garlic and herbs.
4. Place in a saucepan with the water and almond milk. Season with salt, then bring to the boil. Add the polenta and stir for 1-2 minutes or until thickened.
5. Reduce the heat to low. Cook, stirring well every 3-4 minutes to prevent the polenta sticking to the saucepan, for 35-45 minutes or until the polenta is soft.
6. Serve the creamy polenta with the roasted veggies and a drizzle of chilli oil. Make it look nice, topping it with extra herbs.


June 18, 2015 by Il Providore (Main Login)
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