Warming Sweet Potato and Mushroom Polenta with Tomatoes

Name: Rukmini Iyer Sweet Potato and Mushroom Polenta | Easy Traybake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: Serves 2
Ingredients: 150g polenta; 400ml vegetable stock; 3 tbsp 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 tsp sea salt; 15g fresh flat-leaf parsley, finely chopped; 1 lemon, juice only; 2 tbsp extra virgin olive oil; ½ tsp chilli flakes

by Rukmini Iyer from The Green Roasting Tin

Baked polenta is topped with mushrooms, tomatoes and plenty of garlic, and finished with a fresh parsley sauce.

Vegetarian
Vegan
Dairy-Free
Gluten-Free
Tray Bake
Family Friendly

Vegetarian Vegan Dairy-Free Gluten-Free Tray Bake Family Friendly

Introduction from Rukmini Iyer

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.