Cheesy polenta with roasted tomatoes and peppers

Name: Cheesy polenta with roasted tomatoes and peppers
Total time: 45 min
Cuisine: Italian
Ingredients: 250g tomatoes on the vine, halved; 2 red peppers, sliced; 3 tbsp olive oil; 1 tsp dried oregano; 1l water; 200g quick cook polenta; 40g butter; 100g mature cheddar, grated; 15g fresh basil, torn; 100g baby spinach

Creamy cheddar polenta under sweet, blistered tomatoes and peppers. A cosy meat free dinner that is naturally gluten free and low FODMAP.

Time45 min
LevelEasy
Costabout £1.38 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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250 gtomatoes on the vinehalved
2red pepperssliced
3 tbspolive oil
1 tspdried oregano
1 lwater
200 gquick cook polenta
40 gbutter
100 gmature cheddargrated
15 gfresh basiltorn
100 gbaby spinach

Method

1
Heat the oven to 200°C (180°C fan). Put the tomatoes and peppers on a large tray, toss with the olive oil, oregano and a pinch of salt. Roast for 30 minutes until soft and slightly charred.
30 min
2
Bring the water to the boil in a large pan with 1 tsp salt. Pour in the polenta in a slow stream, whisking all the time.
3
Turn the heat to low and cook for 5 minutes, stirring, until thick and creamy.
5 min
4
Stir in the butter, cheddar and a good grind of pepper until melted.
5
Stir the spinach into the hot polenta until it wilts.
6
Spoon the polenta into bowls. Top with the roasted tomatoes, peppers and basil.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.