Polenta with roasted harissa tomatoes
Ingredients
- 3 tbsp olive oil
- 3 tbsp rose harissa
- 2 tsp sugar
- 400g cherry tomatoes
- 300g sweet peppers, halved
- 3-4 shallots, halved
- ½ bulb garlic, peeled
- 1 courgette, cubed
- 500ml vegetable stock
- 500ml oat milk
- 2 tbsp nooch
- 200g polenta
- 50g plant-based butter
- ¼ cup vegan parmesan
- Zest of ½ lemon
- ½ tsp salt
- 1 bunch coriander, chopped
- 1 bunch chives, chopped
- 1 bunch parsley, chopped
Steps
- Preheat oven to 180˚C and line a baking tray.
- Put the tomatoes, peppers, shallots, garlic and courgette on the tray.
- Drizzle over olive oil, harissa, sugar and salt. Toss to coat evenly.
- Roast for 15 minutes in the oven until the tomatoes are slightly charred.
- Add the oat milk, stock, salt and nooch to a large saucepan and bring up to the boil.
- Slowly pour the polenta into the pan in a steady stream, whisking all the time.
- Turn the heat to low and continue whisking occasionally until the polenta is cooked through.
- Add the butter and parmesan and stir until completely combined.
- Remove the pot from the heat, and stir in the herbs.