Polenta with rustic veg recipe



250g plant aged cherry tomatoes

200g Perino tomatoes

2 tbsp olive oil

1 red onion, coarsely hacked

1 red capsicum, cultivated, coarsely slashed

2 garlic cloves, squashed

2 Lebanese eggplants, divided lengthways, thickly cut

2 zucchini, divided lengthways, thickly cut

3 cups (750ml) vegetable stock

3/4 cup (125g) polenta (cornmeal)

100g fetta, disintegrated


Stage 1

Preheat broiler to 200┬░C. Line a heating plate with preparing paper. Spot the plant aged tomatoes on lined plate. Cook for 15 mins or until the tomatoes start to implode.

Stage 2

In the mean time, down the middle the Perino tomatoes into equal parts. Warmth oil in an enormous profound skillet over medium warmth. Add the onion and cook, blending periodically, for 3 mins or until the onion relax. Add the capsicum and garlic. Cook for 2 mins or until the capsicum is delicate.

Stage 3

Add the eggplant, zucchini and Perino tomatoes to onion combination. Cook for 10 mins or until the tomato separates and the vegetables are delicate.

Stage 4

While vegetables are cooking, acquire stock to the heat up a pan over high warmth. Lessen warmth to medium-low. Steadily add the polenta in a meager, constant flow, whisking continually. Cook, mixing with a wooden spoon, for 5 mins or until the polenta thickens.

Stage 5

Split the polenta between serving bowls. Top with the vegetable combination, fetta and plant aged tomatoes.

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