Polenta with Roasted Tomatoes and Sautéed Veggies

Polenta with Roasted Tomatoes and Sautéed Veggies

polenta, vegetarian dinner, vegetarian food, sauteed vegetables, roast dinner, roasted tomatoes, side salad, side meals, contorni, polenta meals, the life harvest, food blog

Given my Italian background, I am kind of obsessed with polenta. Growing up in South Africa in an Italian family, I remember my mum using this wonderful ingredient to accompany meat dishes cooked in tomato based sauces. Polenta is a common dish in Northern Italy (where my mum’s family is from), thus coining Northern Italians the name ‘polentoni’ – big polenta’s. A nostalgic dish, which I remember in particular, was Italian sausages cooked in a tomato and onion based sauce, served over a bed of oozy, creamy, polenta and a good grating of parmesan cheese. This hearty meal is a fond memory of food that takes me back to my roots and my childhood. Hence, I am always keen to use it, like here where I fry the left over polenta to make polenta chips. If you haven’t tried these, you need to do so with the left overs from this dish! It’s a bit naughty but totally delightful! 😉

polenta, vegetarian dinner, vegetarian food, sauteed vegetables, roast dinner, roasted tomatoes, side salad, side meals, contorni, polenta meals, the life harvest, food blog

 

Inspired, last week, by the talented folk at Pinch of Yum, I was quick to act in making a similar dish that used my beloved polenta. What I love about this dish is that it can be easily eaten on its own as a vegetarian meal, packed with nutrient dense veggies OR, as a side dish to accompany a roast dinner or meat of any kind. I quite easily could have eaten it on its own, my husband however, being the meat-eating cave man he is, enjoyed it with some oven roasted, beef eye fillet.

By sautéeing such simple veggies in a little bit of butter and garlic, completely changes their flavour profile. Yes you can reduce the butter content in the entire dish, however, I think that’s what makes this dish so hearty and satisfying to eat on its own, not to mention totally yummy!

Please, what ever you do, do NOT buy the already made, packaged polenta. That stuff is, in nice terms, horrid! You can buy ‘quick cook’ polenta meal at any grocery store near the dried pulses, couscous etc… It is super easy and fast to make! Cooked in salted boiling water or stock, as per packet instructions and you have a great replica of traditional polenta in a matter of minutes.  Traditional polenta takes up to an hour of slow cooking to really release the starch. You can read a great article about the art of cooking polenta here if you’re interested. But for everyday cooking, the ‘quick cook’ stuff is just fine!

To me, this meal seemed to emulate a hearty roast dinner with a bit of a twist. It most certainly left us very content. I hope you enjoy my Polenta with Roasted Tomatoes and Sautéed Veggies. I would love to hear about a family meal you had as a child that triggers fond memories for you!

xxx

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Polenta with Roasted Tomatoes and Sautéed Veggies
Recipe Type: Vegetables
Author: The Life Harvest
Cook time:
Total time:
Serves: 4 side dishes
Polenta with Roasted Tomatoes and Sautéed Veggies…it might sound simple but it tastes divine. A wonderful, flavourful, vegetarian meal all in one or perfect as a hearty side to a sunday roast.
Ingredients
  • <span></span><span></span>200g Polenta – uncooked
  • 2 cups mixed cherry tomatoes
  • 1 tsp paprika
  • <span></span><span></span>400g mixed selection of mushrooms – slice large mushrooms thickly and baby mushrooms into quarters
  • <span></span><span></span>150g baby spinach leaves
  • 3 cloves of garlic – finely sliced
  • 6 tbsp Olive oil
  • 2 heaped tbsp butter
  • salt and pepper
  • a small bunch of sage leaves – optional
Instructions
  1. Pre-heat the oven to 200℃.
  2. On a lined baking tray, combine the whole cherry tomatoes with 3 tablespoons of olive oil, paprika and salt and pepper. Give them a good toss and place them into the oven for approx 25 mins until their skins blister and are some are browning. This is totally your preference as to how you like them cooked.
  3. Mean while, cook the polenta as per the pack instructions, remembering that polenta firms up when it sets so don’t skimp on the water. I always add a bit extra as I like mine a bit runny. Make sure you salt the boiling water well or else it will taste pretty bland. Once its cooked, finish with one heaped tablespoon of butter to make it extra creamy and yummy.
  4. In a frying pan, heat the remaining 3 tbsp of olive oil and one heaped tablespoon of butter and fry the sliced garlic on a medium heat until fragrant, NOT burnt. Add the mushrooms and toss them around till well coated with the oil and butter. Cook the mushrooms for a minute before you add the baby spinach. Season with a good amount of salt and pepper and turn off the stove. The spinach will wilt with the remaining heat.
  5. Once all your components are ready, assemble them as you like.
  6. You can finish off the dish with some fried sage leaves.
  7. To do this, simply heat 2 tablespoons of olive oil in a small pan, throw in the sage leaves for a few seconds until they are crispy. Remove them and serve them as a garnish.

 

 


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