With the first autumn leaves falling from the trees, the need for creamy, comfort food like soups is back. We're talking about recipes that make you stare at the stove while the bubbles from the hot soup capture your attention and make you feel warm on the outside and warm on the inside with the first spoonful. Today, we introduce our new autumn season with this roasted veggies and mushrooms with creamy polenta.
Servings for -1
Wash and cut the mushrooms, wash the cherry tomatoes as well, and slice the onion finely.
Place all the ingredients but the tomatoes in an oven platter, add a dash of oil all over, pour the wine and soy sauce, and season with a pinch of salt. Toss well and bake for 30 minutes at 180 °C, stirring occasionally.After 15 minutes, add the cherries.
To make the creamy polenta, heat all the liquid ingredients in a pan. Before reaching boiling, add the polenta and the rest of the spices and cook over medium heat for 10 minutes, stirring with a wooden spoon.
Serve the creamy polenta hot in a couple of bowls and garnish with roasted veggies and oregano.
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