Bettina Campolucci Bordi presents a week’s worth of plant-made meals
IN HER DEBUT BOOK BETTINA CAMPOLUCCI BORDI PRESENTS PLANT-BASED MEALS THAT WILL MAKE THE WHOLE FAMILY HAPPY. COOKBOOK OUT IN JUNE Extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99)
POLENTA WITH OVEN-ROASTED TOMATOES & SWEET STICKY GARLIC
“This is an easy recipe that will warm your heart. The combination of garlic and roasted tomato is hard to beat.” SERVES 2 200g cherry truss tomatoes ¼ cup (60ml) olive oil 1 tsp coconut sugar
(70g) cup polenta 1 shallot, thinly sliced ½ red capsicum, seeds removed,
thinly sliced 1 cup (250ml) coconut milk Rocket and basil leaves,
to serve Sweet sticky garlic 1 tbs olive oil 2 shallots, thinly sliced 2 garlic cloves, thinly sliced 1 tsp sweet paprika 1 tsp maple syrup 2 tbs chopped walnuts Preheat oven to 220°C. Place tomatoes on a baking tray with baking paper, drizzle with 1 tbs oil, sprinkle with sugar and season. Roast for 20 minutes or until collapsing.
Meanwhile, for sweet sticky garlic, heat oil in a non-stick frying pan, add shallot and garlic and fry for 5 minutes or until soft. Add paprika, maple syrup and walnut, season and cook for a minute or until sticky.
For the polenta, heat remaining 2 tbs oil in a large heavy-based saucepan over medium-low heat. Add shallot and capsicum and fry for 5 minutes or until soft. Add 2 cups (500ml) water, turn up to medium and bring to the boil. Gradually whisk in polenta and cook, whisking constantly, for 2 minutes or until mixture is thick and smooth. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 5 minutes or until polenta is creamy. Stir in coconut milk and season.
To serve, spoon polenta into a large serving dish, top with roasted tomatoes and cooking juices, sweet sticky garlic mixture, rocket and basil. NUTRITION • 11G PROTEIN • 25G SAT FAT • 44G CARB • 19G SUGARS • 60MG SODIUM • 825 CAL (3450KJ)