Asparagus One Tray with Cherry Tomatoes, Basil & Creamy Polenta

A fresh and comforting springtime dinner that’s minimal effort but big on flavour. Roasted asparagus and juicy cherry tomatoes pair beautifully with cheesy, creamy polenta—perfect for a midweek meal or dressed up for a dinner party. Add a drizzle of chilli oil or serve alongside roast chicken to take it up a notch.

Serves: 2 Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Dietary: Vegetarian (if using vegetarian cheese)

Ingredients

Traybake

• 300g asparagus, woody ends trimmed

• 350g cherry tomatoes, halved

• 3 tbsp olive oil

• Handful fresh basil or tarragon leaves

• Squeeze of lemon juice

• Salt + pepper

Creamy polenta

• 100g polenta

• ~700ml hot vegetable stock

• 50g Grana Padano, grated

• Salt + pepper

Method

1. Roast the vegetables
   Preheat your oven grill to 220°C. Add the asparagus and tomatoes to a large baking tray, drizzle with olive oil, season with salt and pepper, and toss. Place under the grill for 20–25 minutes until soft, juicy, and golden at the edges.

2. Finish with lemon + herbs
   Remove tray from oven and immediately toss through a squeeze of lemon juice and your fresh basil or tarragon leaves.

3. Cook the polenta
   Set a large frying pan over medium-high heat. Add the polenta followed by half the hot stock and all the grated cheese. Season well. Stir for about 1 minute to allow the polenta to begin absorbing the liquid, then gradually add the remaining stock, stirring as it thickens into a creamy texture. Taste and adjust seasoning.

4. Serve
   Spoon creamy polenta onto two plates and top with the roasted veggies. Finish with a final grating of cheese, and if you like, a drizzle of chilli oil or fresh herby relish.