Baked Polenta With Confit Tomatoes And Feta
Chef Tripti
This baked polenta is the best guilt free meal, when you want comfort food, but not the carbs
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course, Snack
Cuisine Italian
Polenta Base
- 150 gms Polenta
- 25 gms Dairy free Butter
- 825 ml Vegetable Stock
- 10 gms Rose Harissa paste
- 10 gms Sea Salt
Garnish
- 250 gms Confit tomatoes
- 200 gms Dairy free Feta
- 10 gms Parsley or Basil
Baked Polenta
Pre heat the oven to 180ÂșC (fan assisted oven)
Prepare either a silicon mat or a lightly greased baking tray to pour in the polenta once ready.
In a pot bring the vegetable stock to a simmer.
Add the Polenta in and stir continuously over a medium heat for 10 minutes using a whisk.
Add the salt and continue to stir. Change over to a wooden spoon.
Add the butter and incorporate, while continuing to stir.
Add the rose Harissa in and continue to stir.
Now the polenta should be leaving the sides the pan as you stir.
Transfer the Polenta over to the baking tray or silicon mat.
Using a spatula, very quickly spread the polenta to your desired shape - rectangular or circle.
Allow it to cool and set for a few minutes.
Bake the Polenta in the oven for 15 minutes.
Keyword comfort food, Dairy free, Gluten free, healthy