Creamy Polenta with Roasted Tomatoes and Pesto Coconut Yoghurt

PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Creamy Polenta with Roasted Tomatoes and Pesto Coconut Yoghurt
A comforting and creamy polenta dish, topped with pesto coconut yoghurt.
FOR THIS RECIPE WE LOVE TO USE
Stoneware Heritage Rectangular Dish
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Stoneware Heritage Rectangular Dish
Ingredients
Method

Ingredients

  • 1 cup polenta
  • 2 cups water
  • 2 cups milk of choice
  • 3 tbsp coconut oil
  • 1 ½ tsp salt
  • 1 tbsp nutritional yeast (optional)
Tomatoes:
  • 500g tricolour tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 3 tbsp coconut oil
  • 4 garlic cloves
  • 1 tsp salt
Pesto coconut yoghurt:
  • 125g plain coconut yoghurt
  • 2 tbsp basil pesto (homemade or store bought)
  • ½ tsp lemon zest
  • ½ tsp Black pepper
Serving:
  • Juice from ½ lemon
  • Handful micro herbs
  • 2-3 tbsp olive oil
  • Lemon juice
  • Seasoning to taste

  • Method

  • 1
    Pre-heat the oven to 180ºC.
  • 2
    In a Le Creuset roasting tray, add the whole tomatoes and garlic with oil, honey, balsamic vinegar and seasoning.
  • 3
    Roast for 30-45 minutes until the tomatoes are very soft, caramelized and slightly wrinkled.
  • 4
    To make the polenta: bring the salt, water and milk to a boil in a medium sized Le Creuset casserole.
  • 5
    Pour in the polenta and whisk together making sure there are no lumps.
  • 6
    Reduce the heat to a simmer and cook for 15 minutes, stirring every couple of minutes.
  • 7
    Add the nutritional yeast and coconut oil and stir again. Cover and set aside.
  • 8
    Combine all the yoghurt ingredients and set aside.
  • 9
    To serve, spread the cooked polenta into the Le Creuset Heritage Rectangular Dish. Cover with tomatoes and cooked garlic, making sure to pour in all the juices.
  • 10
    Lastly top with yoghurt, olive oil, lemon juice and micro herbs. Season according to taste preferences.
  • 11
    Image and recipe by The Honest Grazer.

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