Polenta Veggie Tartlets
Polenta
INGREDIENTS:
1 cup polenta (ground yellow grits)
4 cups water
1 teaspoon salt
METHOD:
Bring the water and salt to a boil in a pot. Once boiling, add the polenta and whisk well so no lumps are formed.
Place lid on pot, turn down the heat and gently simmer for 30 minutes until cooked, stirring regularly.
Once cooked, let the polenta cool a little and then scoop polenta into mini quiche pans. Using your fingers, gently press the polenta into the mini pans. Set aside.
Mixed Vegetables
INGREDIENTS:
1 large red onion, roughly diced
1 Tablespoon avocado oil
1 medium zucchini, roughly diced
2 garlic cloves, sliced
1 yellow bell pepper de-seeded and roughly diced
1 cup bella mushrooms, cut in quarters
2 cups sliced spinach or swiss chard
METHOD:
Oven roast the vegetables at 400 F for 20 minutes or until cooked. Or gently sauté in the avocado oil until cooked, being careful not to overcook, add the greens during the last 5 minutes of cooking.
Season with salt, freshly crushed black pepper and mixed herbs or garlic and herbs spice.
Tomato Salsa
METHOD:
Add all the tomato salsa ingredients to a bowl.
INGREDIENTS:
1/2 pound (250g) tri-colored baby tomatoes, quartered
1 large red pepper, de-seeded and finely diced
2 spring onions, finely sliced
A handful of fresh parsley
Dressing
METHOD:
Mix the dressing ingredients together in a cup and pour over fresh salsa.
Gently mix it all together.
INGREDIENTS:
1 Tablespoon cold-pressed olive oil
1 Tablespoon balsamic or raw apple cider vinegar
a little salt and pepper
To assemble tartlets
Set the oven to 400 F.
Add generous portions of veggies into the pressed polenta mini quiche pan and bake for 10 minutes to warm up the polenta and the veggies.
Once warmed through, top the veggies with the tomato and pepper salsa and serve with freshly sliced avocado and a sprig for fresh parsley.
The perfect dish for any time of day.