Savoury Polenta with Roasted Balsamic Mushrooms & Tomatoes
Ingredients
80g polenta – or coarsely ground corn meal
710ml water
1/4 tsp salt
1/4 tsp black pepper, ground
1 garlic, clove – minced
23g parmesan cheese – freshly grated
4 portobello mushroom, fresh – baby, halved
115g cherry tomatoes – halved
1 tbsp vinegar, balsamic
1/8 tsp salt – or to taste
1/8 tsp black pepper, ground – or to taste
2 tbsp goat cheese – optional
1 tbsp olive oil
Directions
Preheat the oven to 200°C.
Combine polenta, water, salt, black pepper, garlic, and parmesan in the Cooking Pot and stir together. Close the lid, select the WHITE RICE setting.
While the polenta cooks, line a baking sheet with parchment paper. Spread mushrooms and tomatoes on the sheet and toss with olive oil, balsamic vinegar, and salt and pepper. Roast for 12 minutes.
Once the EveryGrain™ Cooker completes the cooking program, allow the polenta to sit for 10 minutes before opening the lid to ensure it absorbs all of the liquid.
Spoon polenta into a serving platter and top with roasted vegetables and optional goat cheese. Drizzle with olive oil and sprinkle with crushed pepper flakes before serving.
Nutritional information
Calories: 185 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
