Sweet potato and coconut polenta with Asian vegetable fricassés

Name: Sweet potato and coconut polenta with Asian vegetable fricassés
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 15 g unsalted butter; 1 garlic clove, crushed; 1 cm piece of root ginger, peeled and finely chopped; 100 g shiitake mushrooms, sliced; 2 courgettes, sliced diagonally; 1 small head of broccoli, cut into small florets; 120 g sugar snap peas, sliced diagonally; 100 ml good vegetable stock; 4 tablespoons sweet chilli sauce; 50 g unsalted butter; 600 ml coconut milk; 1 large sweet potato, peeled and cut into small dice; 450 ml good vegetable stock; 2 tablespoons vegetable oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 175 g quick-cook polenta

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

An Asian-Italian twist on polenta, flavoured with coconut milk, which provides the perfect base for the quickly cooked Asian vegetable medley.

Ingredients

450 ml good vegetable stock
1 large sweet potato, peeled and cut into small dice
600 ml

Europe
Italy
Mediterranean
Pasta
Vegetarian

Method

Place the vegetable stock and diced sweet potato in a pan, bring to the boil and simmer for 12-15 minutes until the potato is tender. Transfer to a food processor and blend until smooth. Return to the pan, add the coconut milk and half the butter and bring to a rolling boil. Pour in the polenta, stirring constantly, lower the heat and simmer for 5-8 minutes until the polenta comes away from the