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.