This is a super easy and versatile recipe that can be used for breakfast, lunch or dinner. Keep some polenta on hand and you can just throw in whatever vegetables you have. It’s all in the flavour of the broth.
- First prep your vegetables, I sauteed a leek, mushrooms and swiss rainbow chard.
- Next bring 800g vegetable broth to a boil. Add some spices to it, I used a tsp each; mixed italian herbs, smoked paprika & cayenne pepper as well as a little salt & pepper.
- Once it’s boiling turn it down to low and slowly stream in 200g polenta while stirring. Keep stirring as it thickens, up to 10 minutes
- When it starts to get hard to stir it’s about ready so just throw in your veggies and combine.
- Pour out into a greased pie dish and let it sit for 45 minutes.
- Slice and serve with a rocket & tomato salad all drizzled with oilive oil, lemon juice, salt & pepper.