Polenta with roasted vegetables
Rated 5.0 stars by 1 users
Category
Side dishes
Cuisine
Mediterranean
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Delicious roasted veggies with herbs on polenta - easy and healthy dinner for two!
Author:Rebecca
Ingredients
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100g of polenta
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400ml of vegetable stock
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2 carrots
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3 shallots
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2 garlic gloves
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½ small butternut squash
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5 small peppers
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A handful of plum tomatoes
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1 tsp organic dried thyme
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1 tsp organic dried oregano
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A handful of chopped basil
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3 tbsp of tomato paste
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1 tsp paprika
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4 tbsp olive oil
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400ml water
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1tsp agave nectar
Directions
Peel and roughly chop the vegetables and garlic, add to a roasting tin.
Toss with a little olive oil. Season with salt and pepper and sprinkle over the dried herbs.
Roast for around 30 mins until the vegetables are soft.
For the sauce, combine the tomato paste, water, agave nectar, paprika and 2 tbsp of olive oil in a small pie tin. Bake in the oven until the sauce becomes thick and glossy and the vegetables are ready.
Bring 400ml of vegetable stock to the boil, remove from the heat and add the polenta.
Gently whisk for a few minutes over low heat. Let the polenta cook for around 30 minutes, stirring occasionally to avoid any lumps.
Add the polenta to a plate add the vegetables on top and pour over the sauce.
