Polenta and Roasted Vegetables
By: Agi Kaja
Delicious roasted veggies with herbs on polenta - easy and healthy dinner for two!
Recipe from Whole Food Earth®
Polenta with roasted vegetables
Category
Side DishesCuisine
MediterraneanServings
2Prep Time
10 minutesCook Time
30 minutesDelicious roasted veggies with herbs on polenta - easy and healthy dinner for two!
Ingredients
-
100g of polenta
-
400ml of vegetable stock
- 2 carrots
- 3 shallots
- 2 garlic gloves
- ½ small butternut squash
- 5 small peppers
- A handful of plum tomatoes
-
1 tsp organic dried thyme
-
1 tsp organic dried oregano
- A handful of chopped basil
- 3 tbsp of tomato paste
- 1 tsp paprika
-
4 tbsp olive oil
- 400ml water
- 1tsp agave nectar
Directions
- Peel and roughly chop the vegetables and garlic, add to a roasting tin.
- Toss with a little olive oil. Season with salt and pepper and sprinkle over the dried herbs.
- Roast for around 30 mins until the vegetables are soft.
- For the sauce, combine the tomato paste, water, agave nectar, paprika and 2 tbsp of olive oil in a small pie tin. Bake in the oven until the sauce becomes thick and glossy and the vegetables are ready.
- Bring 400ml of vegetable stock to the boil, remove from the heat and add the polenta.
- Gently whisk for a few minutes over low heat. Let the polenta cook for around 30 minutes, stirring occasionally to avoid any lumps.
- Add the polenta to a plate add the vegetables on top and pour over the sauce.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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