Polenta is a delicious, creamy base for a great vegetarian meal. Pair it with seasoned roasted vegetables and this zingy, herby dressing for a great meal!
Can you believe it’s nearly Easter? It’s nuts how quickly 2016 is going by already.
I feel like it won’t be that long until we’re putting up the Christmas tree again! Ahhh!
Anyway, When Cole & Mason contacted me again to try out their new herb saver, I couldn’t wait to get on board!
You guys know how much I use fresh herbs in my cooking, literally nearly every single recipe.
I also live in an apartment, I have no garden, so growing my own herbs is a bit of a no-go.
Cue the herb saver to the rescue!
This nifty little pot holds all the herbs you have either cut or bought from the store in a packet.
Simply fill it with water, plop your herbs in, and store it on the fridge door.
Literally, I made this polenta nearly a week ago and the leftover herbs are still looking as fresh as, in my fridge.
I can’t praise it enough, it’s a brilliant kitchen gadget that will encourage you to start using more fresh produce because of how much waste it prevents!
I designed this recipe as a vegetarian alternative for an Easter lunch.
Polenta is a GREAT base for recipes designed to be shared.
Often here in Switzerland, we’ll sit around the table for a meal with a big pot of polenta in the middle that everyone just helps themselves then be topped with whatever the main dish is.
It’s a really nice change from the usual rice/pasta/potato base of a meal.
Then comes my favorite bit, the herby sauce.
It’s packed with flavor from fresh garlic cloves and lots of herbs, it’s creamy and yet light because it’s based around natural yogurt.
It’s a cool, complimentary flavor to top the polenta and gently roasted vegetables, balancing out the natural sweetness of the sweet potato and parsnips that are included!
You could also sub in any other roast vegetables you like – that’s partly why I like making them so much, they are so versatile!
What are your Easter plans? Do you get time off work to enjoy with your family?
At least I know what I’ll be eating on Sunday!
This post is sponsored by the lovely Cole & Mason. All opinions are my own, I will only ever write about products I genuinely love (which obviously include lots of fresh herbs. Yum.).
Roasted Vegetables with Herby Yogurt Sauce and Polenta
Ingredients
Polenta and Roasted Vegetables
- 1 cup polenta dried
- 4 cups vegetable stock see recipe to make your own vegetable stock
- pinch salt
- 1 parsnip
- 1 red pepper
- 1 zucchini
- 1 sweet potato
- 10 brussels sprouts
- 2 tbsp olive oil
- 2 tsp seasoning
Yogurt Sauce
- 1 cup natural yogurt
- 1 bunch fresh parsley minced
- 1 tbsp fresh dill minced
- 3 tbsp fresh chives minced
- 1 tbsp fresh mint leaves minced
- 1 clove garlic minced
- lemon juice half a lemon
- salt and pepper to taste
Instructions
- Preheat the oven to 356⁰F (180⁰C). Chop all the vegetables into 1-inch square chunks, toss with the olive oil and season all. Bake for 20-25 minutes until golden brown.
- Boil the vegetable stock (plain water is fine too) with a pinch of salt in a large sauce pan. Once boiling, add the polenta while stiring and reduce the heat to minimum. Stir constantly until the polenta starts to thicken, then place a lid on the saucepan and stir every few minutes until the polenta is done (around 25-30 minutes total cooking time).
- Finely mince all the herbs and mix with the yogurt, garlic, lemon juice and salt and pepper. Taste and reseason if necessary.
- Serve with a dollop of polenta on the bottom, topped with some veg and a generous drizzle of yogurt sauce. Add some more fresh chopped parsley to garnish.
Nutrition
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