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Creamy Polenta with Roasted Tomato Sauce

  • Moreish creamy polenta with a fragrant and delicious tomato sauce.
  • Makes for a perfect lunch or dinner, and it's very easy to prepare too!
  • Vegan & gluten-free.

Ingredients

  Organic Coarse Cornmeal (Polenta), Gluten-Free (1kg) - Sussex Wholefoods
1 cup polenta

  Oat 'Cream' 250ml (Oatly)
1 packet oat cream

  Vegetable Bouillon Powder, Organic 900g (Marigold)
1tsp bouillon powder

  Extra Virgin Olive Oil, Organic 250ml (Clearspring)
2tbsp olive oil

  Ground Nutmeg 50g (Hampshire Foods)
pinch of nutmeg

  Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
salt to taste

  Black Pepper Powder 100g (Hampshire Foods)
pepper to taste

Other Ingredients

Method

  1. Preheat the oven to 200ºC.
  2. Place the tomatoes and garlic in a roasting tray, add the olive oil and mix to combine.
  3. Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
  4. Heat a splash of oil in a deep pan and fry the chopped onion until soft.
  5. Turn the heat down, add roasted tomatoes, salt and pepper and allow to cook for 15-20 minutes until the sauce has thickened slightly. Blend until smooth.
  6. In a saucepan, combine water, oat cream, bouillon powder and nutmeg. Stir in polenta and cook on medium heat for about 5 minutes.
  7. Lower the heat, add the olive oil and simmer the polenta, stirring occasionally so it doesn't stick to the bottom of the pan, for about 25 minutes.
  8. Pour polenta into the serving bowl, add tomato sauce, sprinkle with brazil nut parmesan and enjoy!


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