Lyndall's Polenta with Slow Roasted Veg | Recipe from Artisan Cheese School
www.artisancheeseschool.com.au
You new favourite dish. You are going to love this, it's healthy of course very tasty!
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 cup polenta
- 2 tsps. Massels plant based beef stock
- 120g Parmesan, finely grated, plus more for serving
- 50g butter
- 250g assorted small tomato’s
- ½ a red & yellow capsicum seeds removed, sliced
- 1 Lebanese eggplant, sliced
- 1 zucchini, sliced
- 3 strips of lemon rind ( just the yellow skin )
- 10 garlic cloves
- Salt, freshly ground pepper
- 4 sprigs thyme, plus leaves for serving
- 2 tbsp. extra-virgin olive oil
- 2 tsp. red wine vinegar
- 100g pitted kalamata olives
- Chives
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