Creamy Polenta with Roasted Tomatoes and Pesto Coconut Yoghurt
A comforting and creamy polenta dish, topped with pesto coconut yoghurt.
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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
Pre-heat the oven to 180ºC.
In a Le Creuset roasting tray, add the whole tomatoes and garlic with oil, honey, balsamic vinegar and seasoning.
Roast for 30-45 minutes until the tomatoes are very soft, caramelized and slightly wrinkled.
To make the polenta: bring the salt, water and milk to a boil in a medium sized Le Creuset casserole.
Pour in the polenta and whisk together making sure there are no lumps.
Reduce the heat to a simmer and cook for 15 minutes, stirring every couple of minutes.
Add the nutritional yeast and coconut oil and stir again. Cover and set aside.
Combine all the yoghurt ingredients and set aside.
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.
Lastly top with yoghurt, olive oil, lemon juice and micro herbs. Season according to taste preferences.
Image and recipe by The Honest Grazer.
