Creamy Polenta with Roasted Tomato Sauce

• Moreish creamy polenta with a fragrant and delicious tomato sauce.
• Makes for a perfect lunch or dinner, and it’s very easy to prepare too!
• Vegan & gluten-free.

Organic Coarse Cornmeal (Polenta), Gluten-Free (1kg) - Sussex Wholefoods

1 cup polenta

Oat 'Cream' 250ml (Oatly)

1 packet oat cream

Vegetable Bouillon Powder, Organic 900g (Marigold)

1tsp bouillon powder

Extra Virgin Olive Oil, Organic 250ml (Clearspring)

2tbsp olive oil

Ground Nutmeg 50g (Hampshire Foods)

pinch of nutmeg

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Black Pepper Powder 100g (Hampshire Foods)

pepper to taste

Other Ingredients

• 2 cups water.
• 0.5kg tomatoes.
• 1 onion.
• 2 garlic cloves.
• A sprinkle of vegan parmesan (optional).

Method

1. Preheat the oven to 200ºC.
2. Place the tomatoes and garlic in a roasting tray, add the olive oil and mix to combine.
3. Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
4. Heat a splash of oil in a deep pan and fry the chopped onion until soft.
5. Turn the heat down, add roasted tomatoes, salt and pepper and allow to cook for 15-20 minutes until the sauce has thickened slightly. Blend until smooth.
6. In a saucepan, combine water, oat cream, bouillon powder and nutmeg. Stir in polenta and cook on medium heat for about 5 minutes.
7. Lower the heat, add the olive oil and simmer the polenta, stirring occasionally so it doesn’t stick to the bottom of the pan, for about 25 minutes.
8. Pour polenta into the serving bowl, add tomato sauce, sprinkle with brazil nut parmesan and enjoy!