Creamy polenta with rustic veggies

Ingredients

• 1 long red chilli
• 7-8 carrots
• 250 g cherry tomatoes
• 160 ml (⅔ cup) olive oil, plus extra, to drizzle
• sea salt and black pepper, to season
• 1 garlic clove
• handful of fresh herbs, such as thyme and oregano, plus extra, to serve
• 1.25 litres water
• 500 ml (2 cups) unsweetened almond milk
• 2 cups polenta

Instructions

To make the chilli oil, thinly slice the chilli. Place in a small jar with the olive oil and a pinch of salt, and set aside to infuse until needed.

Preheat the oven to 250ºC. To make the rustic veggies, scrub the carrots and rinse the tomatoes. Place in a roasting tray, drizzle with extra olive oil and season with salt and pepper. Roast for 20-25 minutes or until golden and tender.

Meanwhile, to make the creamy polenta, chop the garlic and herbs. Place in a saucepan with the water and almond milk. Season with salt, then bring to the boil. Add the polenta and stir for 1-2 minutes or until thickened. Reduce the heat to low. Cook, stirring well every 3-4 minutes to prevent the polenta sticking to the saucepan, for 35-45 minutes or until the polenta is soft.

Serve the creamy polenta with the roasted veggies and a drizzle of chilli oil. Make it look nice, topping it with extra herbs.

Recipe from In The Making by Belén by Belén Vázquez Amaro, with photographs by Belén Vázquez Amaro.