Rukmini Iyer Sweet Potato and Mushroom Polenta | Easy Traybake

Ingredients

• 150g polenta
• 400ml vegetable stock
• 3 tbsp olive oil
• 300g sweet potatoes, peeled and cut into 5mm chunks
• freshly ground black pepper
• 300g mini portobello or chestnut mushrooms, sliced
• 250g cherry tomatoes, halved
• 2 cloves of garlic, crushed
• 1 tsp sea salt
• 15g fresh flat-leaf parsley, finely chopped
• 1 lemon, juice only
• 2 tbsp extra virgin olive oil
• ½ tsp chilli flakes