Rukmini Iyer Sweet Potato and Mushroom Polenta | Easy Traybake
Baked polenta is topped with mushrooms, tomatoes and plenty of garlic, and finished with a fresh parsley sauce.
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Cooking tools:
- Oven
- Roasting pan
- Parchment paper
- Measuring spoon
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Citrus press
- Whisk
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
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