Roasted Mediterranean Veggies and Burrata
with Tomato Jam and Polenta
Polenta is a tasty alternative to pasta and potatoes. It's made with cornmeal and typically served either creamy, like mashed potatoes, or firm. When cooled it has a sliceable texture and can be baked, fried or even grilled!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Cherry Tomatoes
160 g
Red Bell Pepper
50 g
Shallot
227 g
Zucchini
125 g
Burrata Cheese
(Contains Milk)
½ cup
Polenta
(Contains Gluten)
2 tsp
Italian Seasoning
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Sugar*
1.5 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the veggies). Start when your oven comes up to temperature!
Wash and dry all produce.* Core, then cut the bell pepper(s) into 1/2-inch pieces. Peel, then finely chop the shallots into 1/4-inch pieces. Halve the tomatoes. Cut the zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons.
On a baking sheet, toss the zucchini, peppers and Italian seasoning with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 15-18 min.
Heat a medium pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, 1 tbsp vinegar (dbl for 4 ppl) and 2 tsp sugar (dbl for 4ppl). Cook, stirring often, until tomatoes break down and jam thickens, 6-8 min. Season with salt and pepper. (TIP: Use a fork to help break down the tomatoes.)
Meanwhile on a clean cutting board, cut (each) burrata into quarters. Season with salt and pepper. Set aside. Heat a medium pot over high heat. Add 1/2 cup milk (dbl for 4 ppl) and 1 1/2 cups water (dbl for 4 ppl). Cook, stirring often, until the liquid is boiling, 3-4 min.
Remove the pot with the milk mixture from the heat. Gradually add and whisk the polenta into the milk mixture. Continue to whisk the polenta, until smooth and slightly thickened, 2-3 mins. (NOTE: Be careful when whisking the polenta. It can pop and splatter out of the pot.) Heat the pot over low heat. Add 2 tbsp butter (dbl for 4 ppl) and whisk together, until melted, 1 min. Season with salt and pepper.
Divide the polenta between plates. Top with the roasted veggies. Drizzle over any remaining juices from the pan. Top with the burrata quarters and the tomato-shallot jam.
