Halal Hearty Italian Vegetable Polenta Recipe

About this recipe

A wholesome and flavorful Italian-inspired dinner featuring a medley of vegetables in a rich tomato sauce, served over golden polenta slices. Perfect for a satisfying and halal-friendly meal.

Ingredients

• - Schwartz Oregano
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Biona Organic Whole Cherry Tomatoes
• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• - Potts Vegetable Stock Can
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Red Sweet Potato
• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• - Schwartz Italian Seasoning
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 12 oz of chopped red sweet potato, and sauté until the onions are translucent and the sweet potato begins to soften, about 5-7 minutes.
2. 2. Add 2 minced garlic cloves, 1 lb of zucchini slices, 12 halved cherry tomatoes, 8 oz of broccoli florets, and 8 oz of cauliflower florets to the pot. Stir well to combine.
3. 3. Pour in 1 cup of vegetable stock. Add 1/2 tablespoon of Italian seasoning and 1 teaspoon of dried oregano. Stir everything together and bring the mixture to a boil.
4. 4. Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally, until the sweet potato is tender and the flavors are well blended. Adjust the seasoning with salt to taste.
5. 5. If the mixture is too thick, add a bit more vegetable stock. If it's too thin, let it simmer uncovered until it thickens to your desired consistency.
6. 6. While the mixture is simmering, prepare the cornmeal. Lightly grease a griddle or skillet with olive oil and heat it over medium-high heat.
7. 7. Brush the cornmeal with olive oil and place it on the hot griddle. Cook for 3-4 minutes on each side until golden brown. Sprinkle the cooked slices with a pinch of garlic powder and a dash of Italian seasoning.
8. 8. To serve, place the cornmeal on a plate and spoon the vegetable mixture over it. Optionally, garnish with freshly grated Parmesan cheese if desired.