Baked Polenta with Cherry Tomatoes and Basil Oil

Servings: Serves: 8

Nutritional Information:

Per serving (75g)

Calories 187, Fat 12g, Saturates 1.9g, Carbohydrate 17g, Sugars 1.2g, Fibre 2g, Protein 3.3g, Salt 0.7g


Ingredients

Method

1

Lightly grease a 20cm x 20cm glass cooking dish with spray oil or olive oil. Then, in a large saucepan, heat the dairy-free butter over a medium heat until it has melted. Add the garlic and cook for about 4 minutes until lightly golden. Remove the garlic and save for later use in the basil oil.

2

Bring the stock and soya milk to the boil, then add the salt. Reduce to a low simmer and gradually add the cornmeal, whisking until it thickens, for about 25 minutes. Once the mixture has thickened, stir in the cracked pepper, nutritional yeast and mustard.

3

Spread the polenta into the greased dish and allow to cool. Top with cherry tomatoes and red onion slices throughout the tray. Transfer to the fridge to set for 2-3 hours.

4

Preheat oven to 200°C/400°F/Gas 6, then once the polenta is firm, remove from the fridge and bake in the oven for 20-25 minutes.

5

Whilst the polenta is cooking, make the basil oil by blending all the ingredients together.

6

Remove the polenta from the oven and garnish with fresh basil, cherry tomatoes and a drizzle of basil oil. Serve with a mixed salad.

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