Polenta is a high fibre, gluten free grain that is also a complex carbohydrate. With a combination of different herbs and a broth it becomes a warming winter supper.

4 servings

Ingredients

1/3 cup Polenta

1 1/2 tbsp Extra Virgin Olive Oil

1/2 Yellow Onion (Finely diced)

1 cup Carrots (Finely diced or mixed root vegetables)

1 clove Garlic (minced)

6 Black Peppercorns

1 tsp Caraway Seeds

2 cups Vegetable Broth

1/2 tsp Oregano

2 cupsWater

2 Handfuls Parsley (chopped)

1 tsp Fresh Thyme (or dried)

1/4 tsp Chili Flakes (Garnish on top)

Sea Salt & Black Pepper (to taste)

Directions

Heat the oil in a pot. Add diced onion and once the onion sweats and changes colour add the polenta and caraway seeds and black peppercorns.

Roast the polenta for about 5-7 mins. Add garlic, the diced root vegetables. And the vegetable broth. Cook for a few minutes and as the polenta starts to swell add some water slowly. Stirring the mixture so it does not stick.

Add the herbs and season with salt and pepper. Cook for 5 more minutes and add half the chopped parsley. Cover the pot for 5 minutes adding water as needed.

Check for consistency should feel like a hearty, creamy soup. Garnish with fresh parsley and chilli flakes