Charred Veg With Tarragon & Gruyère Polenta — NINA PARKER
Seasonal charred veg tarragon & gruyère polenta recipe - a delicious dinner party dish for vegetarians.
Ingredients
- 135g quick cook polenta
- 750g hot veg stock
- 100g Gruyère, grated
- Zest half lemon and 2 tbsp juice
- 375g cherry tomatoes
- 8 garlic cloves, skins on
- 6 tbsp olive oil
- 1 tbsp dried oregano
- 250g asparagus, halved lengthways
- 2 tbsp fresh tarragon, chopped
- Salt and pepper
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