This article was written for Annabel & Grace, which is now part of Rest Less.
Grace and I love the two recipe books by Rukmini Iyer. This recipe for Warming Sweet Potato & Mushroom Polenta with Tomatoes, comes from The Green Roasting Tin.
However there are two more books by this author: The Roasting Tin and The Quick Roasting Tin.
I can honestly say I live with them permanently open in my kitchen as I am always using these recipes for family suppers, friends for dinner or a quick lunch. This is my latest one, Warming Sweet Potato & Mushroom Polenta with Tomatoes and it is totally delicious.
Warming Sweet Potato & Mushroom Polenta with Tomatoes
Ingredients: serves 2
400ml vegetable stock
3 tablespoons olive oil
300g sweet potatoes, peeled & 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 tbspns extra virgin olive oil
½ tsp chilli flakes
Preheat the oven to 180℃ fan/200℃/gas 6.
Line a roasting tin with baking paper, then tip in the polenta, vegetable stock. 2 tbspns 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 a green salad.
For more vegetarian recipes click HERE.