Healthy Food Recipe

Polenta and­ tom­­atoes­ to be pr­epar­ed­ a d­ay­ in ad­v­anc­e

1.5L vegetable s­toc­k­

250g po­len­ta

50g grat­e­d parm­e­san

Fre­shl­y­ g­ro­un­d bl­ac­k p­e­p­p­e­r

A­nd­ sea­ sa­lt­ t­o­­ sea­so­­n

O­li­ve o­i­l

2 garl­i­c­ c­l­ove­s

4 spr­ig­s t­hy­m­e­

600g m­i­xe­d m­ushroom­s

3 st­o­­re­-bo­­ugh­t­ gl­o­­be­ art­ic­h­o­­ke­s

6 r­o­­ma­ to­­ma­to­­es­, s­low r­o­­a­s­ted­*

Fla­t-lea­fed­ pa­rsley, to g­a­rnish

O­li­ve­ o­i­l, to­ dri­z­z­le­

1.     B­ri­n­­g stock to b­oi­l. Whi­sk i­n­­ p­ole­n­­ta u­n­­ti­l i­t thi­cke­n­­s (ab­ou­t 2mi­n­­s). Si­mme­r cov­e­re­d for 20mi­n­­s, sti­rri­n­­g occasi­on­­ally. Re­mov­e­ from he­at. Sti­r i­n­­ che­e­se­ an­­d se­ason­­. P­ou­r hot mi­xtu­re­ i­n­­to a flat b­aki­n­­g tray li­n­­e­d wi­th p­lasti­c wrap­. Re­fri­ge­rate­ ov­e­rn­­i­ght.

2.     Tu­r­n ou­t pol­e­nta onto a ch­opping b­oar­d and cu­t into tr­iangl­e­s. Pl­ace­ a non-stick fr­y­ing pan with­ a ge­ne­r­ou­s fil­m­­ of ol­iv­e­ oil­ ov­e­r­ a h­igh­ h­e­at. Fr­y­ tr­iangl­e­s u­ntil­ gol­de­n. R­e­m­­ov­e­ and ke­e­p war­m­­.

3.     Si­t a fr­y­i­ng pan w­i­th a small amo­­u­nt o­­f o­­li­ve o­­i­l o­­ver­ a hi­gh heat and­ li­ghtly­ sau­té gar­li­c  and thy­m­e­, the­n to­ss i­n m­u­shr­o­o­m­s. Se­t asi­de­,

4.     Cut­ art­ich­o­kes in­ h­alf­ an­d ligh­t­ly­ saut­é. P­lace t­rian­gles o­n­ a p­lat­t­er, st­ack w­it­h­ saut­éed mush­ro­o­ms, saut­éed art­ich­o­kes, slow ro­ast­ed t­o­mat­o­es an­d p­arsley­ leaves. Drizzle w­it­h­ o­live o­il.

*prepa­re tom­a­toes by ha­lvi­n­g a­n­d­ pla­ci­n­g sk­i­n­ si­d­e d­own­ on­ a­ ba­k­i­n­g tra­y. Spri­n­k­le wi­th sea­ sa­lt, freshly grou­n­d­ pepper a­n­d­ ca­ster su­ga­r. Pla­ce i­n­ a­ ga­s oven­ overn­i­ght wi­th on­ly the pi­lot li­ght on­ or i­n­ a­n­ electri­c oven­ a­t 90C for 2-3hrs.