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Dinner with Rukmini
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Warming Sweet Potato and Mushroom Polenta with Tomatoes
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.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Line a roasting tin with baking paper, then tip in the polenta, vegetable stock, 2 tablespoons of olive oil and the sweet potatoes. Stir, season well with black pepper, then transfer to the oven and cook, uncovered, for 40 minutes.
Meanwhile, mix together the parsley, lemon juice, extra virgin olive oil and chilli flakes for the dressing.
Stir the mushrooms, tomatoes, garlic, salt, pepper and another tablespoon of olive oil together and set aside.
Once the polenta has had 40 minutes, take the tin out of the oven and give it a good stir. Top with the mushroom and tomato mixture and return to the oven for a further 15 minutes, after which the mushrooms should be softened and the polenta crisp. Serve with the dressing alongside and a green salad.
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