Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Warming Sweet Potato and Mushroom Polenta with Tomatoes
Introduction
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.
Ingredients
| polenta | |
| vegetable stock | |
| olive oil | |
| sweet potatoes, peeled and cut into 5mm chunks | |
| freshly ground black pepper | |
| mini portobello or chestnut mushrooms, sliced | |
| cherry tomatoes, halved | |
| garlic, crushed | |
| sea salt | |
| For the dressing: | |
| fresh flat-leaf parsley, finely chopped | |
| lemon, juice only | |
| extra virgin olive oil | |
| chilli flakes |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
