I really enjoy spending time in nature during autumn. I also think that food tastes much better when you are outside, in the forest or at the beach. Something easy to cook when you are on the road is savoury porridge. You can make one with polenta and top it off with grilled tomatoes and a bunch of fresh herbs. This is easy to make, healthy and delicious.

Serves
4

Preparation

10min

Cooking

35min

Skill level

Easy
By
Average: 3.6 (18 votes)
Yum

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

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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.