Warming Sweet Potato and Mushroom Polenta with Tomatoes

Name: Warming Sweet Potato and Mushroom Polenta with Tomatoes
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 150g polenta; 400ml vegetable stock; 3 tablespoons olive oil; 300g sweet potatoes, peeled & cut into 5mm chunks; Freshly ground black pepper; 300g mini portobello or chestnut mushrooms, sliced; 250g cherry tomatoes, halved; 2 cloves of garlic, crushed; 1 tsp sea salt; DRESSING; 15G Fresh flat-leaf parsley, finely chopped; 1 lemon, juice only; 2 tbspns extra virgin olive oil; ½ tsp chilli flakes

5 steps

Prep:10minCook:55min

Updated at: Thu, 17 Aug 2023 08:46:46 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories844.6 kcal (42%)

Total Fat45.9 g (66%)

Carbs99.1 g (38%)

Sugars14.6 g (16%)

Protein14 g (28%)

Sodium1410 mg (71%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gpolenta

400mlvegetable stock

3 tablespoonsolive oil

300gsweet potatoes

peeled & cut into 5mm chunks

freshly ground black pepper

300gmini portobello mushrooms

or chestnut, sliced

250gcherry tomatoes

1 tspsea salt

15gfresh flat-leaf parsley

finely chopped

1lemon juice only

2 tbspnsextra virgin olive oil

½ tspchilli flakes

Instructions

Step 1

Preheat the oven to 180℃ fan/200℃/gas 6.

Step 2

Line a roasting tin with baking paper, then tip in the polenta, vegetable stock. 2 tbspns of olive oil and the sweet potatoes. Stir, season well with black pepper, then transfer to the oven and cook, uncovered for 40 minutes.

Step 3

Meanwhile mix together the parsley, lemon juice, extra virgin olive oil and chilli flakes for the dressing.

Step 4

Stir the mushrooms, tomatoes, garlic, salt, pepper and another tablespoon of olive oil together and set aside.

Step 5

Once the polenta has had 40 minutes, take the tin out of the oven and give it a good stir. Top with the mushroom and tomato mixture and return to the oven for a further 15 minutes, after which the mushrooms should be softened and the polenta crisp. Serve with the dressing alongside a green salad.