A comforting and creamy polenta dish, topped with pesto coconut yoghurt.
Ingredients
Method
Ingredients
- 1 cup polenta
- 2 cups water
- 2 cups milk of choice
- 3 tbsp coconut oil
- 1 ½ tsp salt
- 1 tbsp nutritional yeast (optional)
Tomatoes:
- 500g tricolour tomatoes
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 3 tbsp coconut oil
- 4 garlic cloves
- 1 tsp salt
Pesto coconut yoghurt:
- 125g plain coconut yoghurt
- 2 tbsp basil pesto (homemade or store bought)
- ½ tsp lemon zest
- ½ tsp Black pepper
Serving:
- Juice from ½ lemon
- Handful micro herbs
- 2-3 tbsp olive oil
- Lemon juice
- Seasoning to taste
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Method
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1Pre-heat the oven to 180ºC.
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2In a Le Creuset roasting tray, add the whole tomatoes and garlic with oil, honey, balsamic vinegar and seasoning.
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3Roast for 30-45 minutes until the tomatoes are very soft, caramelized and slightly wrinkled.
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4To make the polenta: bring the salt, water and milk to a boil in a medium sized Le Creuset casserole.
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5Pour in the polenta and whisk together making sure there are no lumps.
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6Reduce the heat to a simmer and cook for 15 minutes, stirring every couple of minutes.
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7Add the nutritional yeast and coconut oil and stir again. Cover and set aside.
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8Combine all the yoghurt ingredients and set aside.
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9To serve, spread the cooked polenta into the Le Creuset Heritage Rectangular Dish. Cover with tomatoes and cooked garlic, making sure to pour in all the juices.
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10Lastly top with yoghurt, olive oil, lemon juice and micro herbs. Season according to taste preferences.
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11Image and recipe by The Honest Grazer.
