The Green Roasting Tin by Rukmini Iyer

Author:Rukmini Iyer
Language: eng
Format: epub
ISBN: 9781473556515
Publisher: Random House

All-In-One Sticky Rice with Broccoli, Squash, Chilli & Ginger

WARMING SWEET POTATO & MUSHROOM POLENTA WITH TOMATOES

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I hadn’t thought polenta could be baked before reading it in Alice Hart’s The New Vegetarian – it’s a wonderful, effort-free way to cook the grain. This recipe is an homage to hers, albeit with garlicky mushrooms and soft, quick roasted tomatoes as a topping.

Serves: 2

Prep: 10 minutes

Cook: 55 minutes

150g polenta

400ml vegetable stock

3 tablespoons olive oil

300g sweet potatoes, peeled and cut into 5mm chunks

Freshly ground black pepper

300g mini portobello or chestnut mushrooms, sliced

250g cherry tomatoes, halved

2 cloves of garlic, crushed

1 teaspoon sea salt

Freshly ground black pepper

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