Creamy polenta with roasted winter vegetables
- For
- 2 persons
- Preparation time
- 45 minutes
- Difficulty
- Easy
Ingredients:
Polenta:
- 450 ml water
- 50 ml vegetable cooking cream (or sweet cream)
- 70 g Franck polenta
- 10 g nutritional yeast (or grated hard cheese)
- 10 ml olive oil
- ½ teaspoon salt
Vegetables:
- 20 ml olive oil
- 10 ml soy sauce
- 10 ml balsamic vinegar
- 10 ml maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves
- 2 carrots
- 2 small beetroots
- 1 small sweet potato
- 100 g Brussels sprouts
- 1 purple onion
- 2 teaspoons pesto
Preparation:
Mix olive oil, soy sauce, balsamic vinegar and maple syrup and add washed and chopped vegetables to the marinade. Add salt and pepper and mix well. Place onto a baking tray and bake for 30 minutes at 220 °C.
Mix water, cooking cream, olive oil and salt and bring to simmer over medium heat. Add the polenta, stirring constantly with a whisk, and cook for 3 minutes until it begins to thicken. Add nutritional yeast.
Serve creamy polenta topped with roasted vegetables and drizzle with pesto.
Products used
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