Cheap and filling, polenta is the perfect January ingredient. Plus, we’re big fans of any dish that a) can be made in one pot, saving on the washing up and b) uses not one but two different kinds of cheese. Just in case you’re having post-Christmas cheddar withdrawal symptoms.
250 per serving
9g per serving
Ingredients (serves 6)
- 150g instant polenta
- 50g unsalted butter, cut into chunks
- 750ml hot vegetable stock
- 60g parmesan cheese, finely grated
- 100g mushrooms, thinly sliced
- 150g cherry tomatoes, some halved, some not
- 100g feta cheese, crumbled
- Handful of rocket, to serve
- Black pepper
Step 1: Preheat the grill to high. Put the polenta and butter in the bottom of a deep, 25cm-diameter, ovenproof frying pan over a medium heat. Gradually pour over the stock, beating to prevent lumps. Keep beating until the mixture thickens and starts to bubble. Season well.
Step 2: Remove the pan from the heat and stir the parmesan through. Top the polenta with the mushrooms, tomatoes and feta.
Step 3: Put the pan under the hot grill for 10-12 minutes until the tomato skins have burst and the mushrooms have wilted with the heat. Allow to cool for a few minutes before dressing with rocket to serve.
From Take One Pot by Georgina Fuggle (£15.99, Kyle Books)