Polenta is one of those staple foods that I have in my cupboard all the time. It is easy to make and you can eat it cold or hot and soft or firm making it so versatile.
This recipe is perfect for any time of the year and a small serving will leave you feeling full for a long period of time (thanks to the polenta). An even better reason to make this recipe is that it is easy and is a bit of a show stopper if making it for dinner guests. It will not disappoint!
Roasted Veg 200g Cherry Tomatoes, cut in half
1 Zucchini, sliced
1-2 Chillies, sliced in half
1/4 cup toasted pine nuts
Herb Sauce 20g Parsley, roughly chopped
20g Basil, roughly chopped
40g Sunflower Seeds
60ml Olive Oil
1 Garlic Clove
1-2tbsp Lemon Juice
Salt, to taste
Preheat oven to 200 degrees. Lay vegetables evenly on a baking tray. Sprinkle with a pinch of salt and a drizzle of oil. Put tray in the oven and cook for 40 minutes.
While that is cooking, put the vegetable stock in a pot and bring to the boil. Measure out 150g of polenta and mix through 2tbsp of chopped fresh parsley. You can use dried parsley here, but I prefer fresh.
Slowly add the polenta to the pot of vegetable stock while stirring. Continue to stir for 10-15minutes or until polenta starts to come away from the sides and is no longer runny.
Using a cake tin (I used a 20cm diameter) or a baking dish of your choosing, spoon polenta mixture into your mould and spread evenly across the tin. Set aside to firm up.
Put all Herb Sauce ingredients into a food processor and blitz until completely combined. Set aside.
Once there is 10-15minutes left on the oven for the vegetables, heat a small amount of oil in a frypan. Remove your polenta from your tin or baking dish onto a flat surface.
I have used a cup to cut out my polenta discs, however you can use a cookie cutter or cut it into wedges (no stencil needed).
Fry your polenta discs for 3-4 minutes each side or until golden brown.
Arrange your polenta discs on a plate and stack roasted vegetables, toasted pine nuts, herb sauce and serve.