Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Warming Sweet Potato and Mushroom Polenta with Tomatoes
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.
|sweet potatoes, peeled and cut into 5mm chunks
|freshly ground black pepper
|mini portobello or chestnut mushrooms, sliced
|cherry tomatoes, halved
|For the dressing:
|fresh flat-leaf parsley, finely chopped
|lemon, juice only
|extra virgin olive oil