'From the earth to the table'
- 2 cups polenta
- 5 cups water
- 2 cups unsweetened nut milk (in this case almond milk)
- 250 g cherry tomatoes
- 7-8 carrots
- 1 garlic clove
- Fresh herbs (basil, thyme, oregano…)
- Olive oil
- Sea salt & black pepper
- A bit of red chili
Rustic veggies: Preheat the oven to 250°C. Scrub the carrots and rinse the tomatoes. Place them in an oven tray and drizzle some olive oil, salt and pepper on the top. Roast in the oven for approx. 20-25 minutes. * If you wish, you can grill the vegetables instead.
Creamy polenta: Chop the garlic and some fresh herbs as basil, thyme, oregano. Add the water, milk, garlic, herbs and sea salt in a saucepan and bring it to boil. When the pan comes to boil, add the polenta. Stir for a minute or two until it thickens.Turn the heat down and stir well every 3-4 minutes to avoid the polenta sticking to the saucepan, cooking it for about 35-45 minutes.
Chili oil: Cut the chili into thin pieces. Place the pieces in a small jar adding 8-10 tbsp of olive oil, and a pinch of sea salt. Let it sit for awhile, another option is to heat the oil with the chili in it.
Serve the polenta with some roasted veggies and drizzle some chili oil over. Make it look nice, covering it with your favorite herbs.