Polenta with Oven-Roasted Tomatoes & Sweet, Sticky Garlic

Name: Polenta with Oven-Roasted Tomatoes & Sweet, Sticky Garlic
Yield: Serves 2
Ingredients: 250 ml (8½ fl oz / 1 cup) plant milk (for extra creaminess, use coconut); rocket (arugula); 2 tablespoons walnuts, chopped; ½ red (bell) pepper, sliced; 70 g (2½ oz / ⅓ cup) polenta; 500 ml (17 fl oz / 2 cups) water; basil; 1 teaspoon coconut sugar; pink Himalayan salt; olive oil, for cooking; 14 cherry tomatoes on the vine; 1 teaspoon maple syrup; 1 teaspoon sweet paprika; 2 garlic cloves, peeled and sliced; 1 shallot, sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

I have eaten polenta in many versions and in different countries. There is something about the combination of garlic and roasted tomato that is very hard to beat. Another easy recipe that will warm your heart.

Ingredients

14 cherry tomatoes on the vine
olive oil, for cooking
pink Himalayan salt
1 teaspoon

Main course
Gluten-free
Vegan

Method

Preheat the oven to 220°C (430°F/Gas 7) and line a baking tray (baking sheet) with greaseproof paper (wax paper). Put the cherry tomatoes on the tray, drizzle with olive oil and sprinkle with 1 teaspoon