serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 long red chilli
- 7-8 carrots
- 250 g cherry tomatoes
- 160 ml (⅔ cup) olive oil, plus extra, to drizzle
- sea salt and black pepper, to season
- 1 garlic clove
- handful of fresh herbs, such as thyme and oregano, plus extra, to serve
- 1.25 litres water
- 500 ml (2 cups) unsweetened almond milk
- 2 cups polenta
Instructions
To make the chilli oil, thinly slice the chilli. Place in a small jar with the olive oil and a pinch of salt, and set aside to infuse until needed.
Preheat the oven to 250ºC. To make the rustic veggies, scrub the carrots and rinse the tomatoes. Place in a roasting tray, drizzle with extra olive oil and season with salt and pepper. Roast for 20-25 minutes or until golden and tender.
Meanwhile, to make the creamy polenta, chop the garlic and herbs. Place in a saucepan with the water and almond milk. Season with salt, then bring to the boil. Add the polenta and stir for 1-2 minutes or until thickened. Reduce the heat to low. Cook, stirring well every 3-4 minutes to prevent the polenta sticking to the saucepan, for 35-45 minutes or until the polenta is soft.
Serve the creamy polenta with the roasted veggies and a drizzle of chilli oil. Make it look nice, topping it with extra herbs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
