Polenta with oven-roasted tomatoes and sweet sticky garlic

Name: Polenta roasted tomatoes sweet sticky garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200g cherry truss tomatoes; ¼ cup (60ml) olive oil; 1 tsp coconut sugar; 1/3 (70g) cup polenta; 1 shallot, thinly sliced; ½ red capsicum, seeds removed, thinly sliced; 1 cup (250ml) coconut milk; Rocket and basil leaves, to serve; 1 tbs olive oil; 2 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 1 tsp sweet paprika; 1 tsp maple syrup; 2 tbs chopped walnuts

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Polenta with oven-roasted tomatoes and sweet sticky garlic

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This is an easy recipe that will warm your heart. The combination of garlic and roasted tomato is hard to beat, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).

200g cherry truss tomatoes
¼ cup (60ml) olive oil
1 tsp coconut sugar
1/3 (70g) cup polenta
1 shallot, thinly sliced
½ red capsicum, seeds removed, thinly sliced
1 cup (250ml) coconut milk
Rocket and basil leaves, to serve

Sweet sticky garlic

1 tbs olive oil
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tsp sweet paprika
1 tsp maple syrup
2 tbs chopped walnuts

Method

1.

Preheat oven to 220°C.
2.

Place tomatoes on a baking tray with baking paper, drizzle with 1 tbs oil, sprinkle with sugar and season. Roast for 20 minutes or until collapsing.
3.

Meanwhile, for sweet sticky garlic, heat oil in a non-stick frying pan, add shallot and garlic and fry for 5 minutes or until soft. Add paprika, maple syrup and walnut, season and cook for a minute or until sticky.
4.

For the polenta, heat remaining 2 tbs oil in a large heavy-based saucepan over medium-low heat. Add shallot and capsicum and fry for 5 minutes or until soft. Add 2 cups (500ml) water, turn up to medium and bring to the boil.
5.

Gradually whisk in polenta and cook, whisking constantly, for 2 minutes or until mixture is thick and smooth. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 5 minutes or until polenta is creamy. Stir in coconut milk and season.
6.

To serve, spoon polenta into a large serving dish, top with roasted tomatoes and cooking juices, sweet sticky garlic mixture, rocket and basil.