All Simple Vegetable Recipes

Polenta & Vegetable Terrine with Roasted Tomatoes

Polenta & Vegetable Terrine with Roasted Tomatoes


Preparation time: 1 hour 10 minutes
Cooking time: 6-8 minutes

Serves 6-8

  • 4 tablespoons olive oil, plus extra for brushing

  • 1 red pepper

  • 250 g (8 oz) mushrooms, quartered

  • 2 red onions, cut into small wedges

  • 125 g (4 oz) baby courgettes, cut in half lengthways

  • 125 g (4 oz) baby carrots

  • 125 g (4 oz) French beans, topped and tailed

  • 125 g (4 oz) broccoli, cut into florets

  • 1.5 liters (21/2 pints) water

  • 300 g (10 oz) polenta

  • 50 g (2 oz) vegetarian Parmesan cheese, grated, plus extra for sprinkling

  • 2 garlic cloves, crushed

  • 8 ripe plum tomatoes, cut in half lengthways

  • 50 g (2 oz) black olives, to garnish

  • Salt and pepper

  1. Brush a 1.25 kg (21/2 lb) loaf tin with olive oil. Put the red pepper under a preheated grill for 10 minutes until blistered. Seal in a polythene bag and set aside to cool. Peel off the charred skin and remove the seeds. Cut the flesh into 2.5 cm (1 inch) strips.

  2. Heat half the oil in a frying pan, add the mushrooms and onions, cover and cook for 2-3 minutes. Remove with a slotted spoon and drain on kitchen paper. Blanch the remaining vegetables in separate saucepans of boiling salted water until just tender. Drain, refresh under cold running water and drain again.

  3. Bring the measured water to the boil in a large saucepan. Add a pinch of salt, then pour in the polenta , stirring constantly for about 20 minutes until the mixture leaves the sides of the pan. Remove from the heat, add the vegetables and Parmesan, mix well and spoon into the loaf tin. Level the surface and set aside until cold. Turn the terrine out of the tin and cut it into slices. Brush each side with a little of the oil.

  4. Mix the garlic with the remaining oil, brush it over the tomatoes and season to taste. Place the terrine slices and tomatoes, cut side down, under a preheated moderate grill for 6-8 minutes, turning once. Serve the terrine topped with the tomato halves, garnished with the olives and sprinkled with Parmesan.

  5. Note: Polenta is fine golden cornmeal which comes originally from Italy. It is widely available from supermarkets.

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