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Crispy Polenta with Roasted Vegetables and chimichurri sauce




Ingredients


For Crispy Polenta Cakes

  • 1 cup polenta (Bob’s redmill organic polenta)

  • 3 cups vegetable stock (preferably home made)

  • 1/4 tsp himalayan sea salt

  • 1/4 tsp black pepper

  • 1 tsp sesame seeds

Method

  1. In a large saucepan, bring the stock to a rolling boil. Reduce heat to medium and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form

  2. Cover and cook gently over low heat for 20 minutes, stirring frequently until the polenta is thick and creamy.

  3. Transfer polenta into a oiled sheet-pan and place in fridge for 6 hours or overnight to set

  4. At time of assembling dish cut into squares of 4x4 cm

  5. Heat a skillet with 1 tbsp olive oil and place toast sesame seeds, gently place polenta cakes into pan and cook on low flame till both sides turn reddish brown and crispy


For Roasted Vegetables

  • 2 sweet potatoes (cut into 2 inch thick wedges)

  • 2 large carrots (cut into 2 inch thick wedges)

  • 2 tbsp Olive oil

  • 2 clove garlic

  • 1/4 tsp dried basil

  • 1/4 tsp oregano

  • 1/4 tsp dried rosemary

  • 1/4 tsp pepper

Method

  1. In a oven tray toss all ingredients together and mix well

  2. Roast in pre heated oven at 180ºC for 20 min shake after 10 minutes to have a even roast

For Chimichurri Sauce

  • 1 bunch Coriander leaves

  • 1 bunch parsley leaves

  • 1 bunch Mint leaves

  • 3 sprigs Rosemary leaves

  • 4 tbsp Olive oil

  • 2 green chillies or fresh Jalapeños

  • 1/4 tsp salt

  • 1/4 tsp pepper

Method

  1. Blend all ingredients in a blender till you get a thick paste like consistency ( like pesto) add more oil if required


For Salsa

  • 4 cloves garlic (chopped finely)

  • 1 cup cherry tomatoes (cut into quarter)

  • 1 shallot (chopped finely)

  • Coriander leaves (chopped finely)

  • Salt and pepper and lemon juice to season

  1. Mix all ingredients and your salsa is ready


Optional Ingredients

  • baby spinach leaves

  • sweet pea leaves

  • ricotta cheese


Assembling the dish


  1. Place 2 polenta cakes on top of a bed of Chimichurri sauce (as in picture)

  2. place salsa and roasted vegetables around the Polenta cake

  3. garnish with sweet pea leaves or baby spinach leave

  4. You can also add a spoon of ricotta cheese on the side if desired



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