Polenta with Quark and Baby Veggies

So for everyone who hasn’t got me on Twitter, this week I managed to get myself a job! I’m now a waitress at Mezzet near Hampton Court, which is a fantastic Lebanese restaurant that do really incredible food (I had a falafel wrap for my lunch today, it was soooo good) – which is really hard work with quite long hours, I didn’t get home until 11pm last night. But it’s a fantastic opportunity to watch a kitchen in full swing, and be able to help run a busy restaurant, seeing as food is a primary goal for me career-wise, yesterday I even got to help plate up and decorate the little dessert baklava and strawberries they serve for free with the bill, which was really exciting!

Anyway, I got back at about 7pm today and was really shattered and hungry, so I wanted to find an evening meal to eat that would only take me about 10 minutes to cook, because after being on my feet for ages, I just wanted to sit back and not care about cooking anything lengthy (especially as I’m already cooking bread, which is rising as I type this, for a post about my trip to Nepal last year that I’ll probably do on Thursday) – so I looked through all of my vegetarian cookbooks and found this really nice one in 101 veggie dishes, for a polenta dish with quark (a sort of soft cheese) and light vegetables.

Polenta with Quark and Baby Veggies

Ingredients 

425ml of vegetable stock

About 90g of quick-cook polenta

50g of quark

Half a 125g jar of vegetarian pesto

50g of baby corn, halved lenthways

50g of baby carrots, trimmed

50g of runner beans, thickly sliced

50g of peas

Zest of half a lemon

One tablespoon of chopped fresh parsley

Half a garlic clove, finely chopped

Method

  1. In a saucepan, bring the stock to the boil, then shower in the polenta in a steady stream, whisking constantly until thickened. Stir in the quark and cook over a low heat for a further 5 minutes.
  2. Steam the vegetables over a pan of simmering water for 3-4 minutes. Remove the polenta from the heat and beat in the pesto. Spoon onto the plates, and serve the vegetables on top. Scatter over the lemon zest, parsley and garlic last.

Serves two

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17 thoughts on “Polenta with Quark and Baby Veggies

  1. This looks great. Not sure what polenta will taste like. I was a vegetarian years ago and we recently decided to have a meat free house, so am looking for some quick, easy, yummy meals. Thanks!! Kat :)

    • Ooh congrats for going veggie! Polenta’s got quite a nice, smooth texture, but it is quite bland, that’s why it tastes so nice mixed with the pesto in this recipe. You can also buy it pre-cooked, cut it into slices and pan-fry it with chilli :D x

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