Hot Herb Butter Veg With Creamy Polenta

Hot Herb Butter Veg With Creamy Polenta

This was made using up some leftovers last spring and it was a seriously delicious dinner. You can use whichever herbs you have for the sauce, just remember that soft ones should be mixed in when you have finish frying. You can use vegan butter or olive oil for a vegan swap. Use any hard cheese for the polenta or simply add more lemon juice to keep it vegan.

Looking for more dinner inspiration? Check out these recipes.

Serves 2

Ingredients:

3 tbsp extra virgin olive oil

1 tbsp dried oregano

1 aubergine, sliced into even pieces

1/2 (170g) broccoli, cut into florets

220g asparagus, ends trimmed

280g cherry tomatoes, halved

Bunch of basil leaves, roughly torn

Salt and pepper

For the polenta:

135g quick cook polenta

750g hot veg stock

100g Gruyère, grated

Zest half lemon and 2 tbsp juice

For the butter sauce:

1 tbsp extra virgin olive oil

40g butter

3 garlic cloves, thinly sliced

2 long red chillies, thinly sliced

Rind of 1 lemon few sprigs thyme (or whichever herb you have)

Divide the chopped veg between two baking trays and drizzle in olive oil, oregano, salt and pepper. Place into a preheated oven at 190 C degrees for 20 mins. Remove the broccoli and asparagus and roast the rest for another 10-15 mins.

While the veg cooks, set a frying pan to a medium heat and add the olive oil and butter for the butter sauce. Let it melt before adding in the rest of the ingredients. Simmer for about 3-4mins until the garlic has crisped up a little. Remove from the heat.

Set a large frying pan to a medium to high heat and add the polenta and stock. Stir for 2 mins before mixing in the cheese. Mix into the polenta with lemon zest, juice and season to taste.

Mix butter sauce in with the veg and serve on top of polenta. Eat straight away!

Watch me make the recipe here!