So, rather than buying quick cook polenta, I managed to buy the type that needs to be stirred for all eternity*…
Also, I didn’t realise this until I’d tipped it into the pan with the liquid!
This recipe therefore, is a bit of a labour of love.
Thankfully, it tastes great!
I’ll be serving it cold for work lunches, with salad and a little vegan mayo. It would be lovely with homemade tomato sauce or pickles too though.
*okay, not quite that long…
makes 4 servings
for the vegetables and nuts
2 courgettes, cut into chunks, mine weighed 500 g
200 g mushrooms, quartered (the pieces should be roughly the same size as the courgette chunks)
50 g walnuts
for the polenta
125 g polenta
800 ml light vegetable stock, cold
1 tsp dried herbs, I used 1/4 tsp herb de provence and 3/4 tsp oregano
3 tbsp nutritional yeast
salt and pepper
1 tbsp oil
Preheat the oven to 220 degrees c.
Spread the courgettes out an a baking tray and roast for 35 minutes, adding the mushrooms after 20 minutes, and the walnuts after 30 minutes. There’s no need to use oil, you want the vegetables to lose some of their moisture and shrink down, concentrating the flavour. The walnuts should be lightly toasted. Turn the oven down to 200 degrees c.
While the vegetables are cooking, make up the polenta with the stock and herbs in a large saucepan. As mentioned above I bought the kind that needs stirring for 35 – 40 minutes, but hopefully you have the quick cook sort…
I like to add cold liquid to the dry polenta as I find it easier to end up with a smooth result. The polenta shouldn’t be too thick, you need to be able to stir the vegetables through it. Season with salt and pepper.
Oil a baking dish or loaf tin. As a guide for size, my tin holds 1 litre of liquid.
Add the vegetables and walnuts to the polenta pan and mix thoroughly.
Tip into the baking dish and cook for 20 minutes until the top is lightly browned.
Cool in the dish before turning out and slicing.