This is a super easy meal to make if you have almost no prep time. Greta and Jess cooked it in a messy kitchen after a long day to cheer them up. This might also be a good place to put a disclaimer about garlic. We love garlic. We have an obsession with roasting whole cloves of it (still in skins) and serving it with almost every meal we make (sometimes including desserts). If you are less of a garlic fan you could use less garlic and chop it instead of using whole cloves. We don’t recommend this though, because garlic is awesome.
Ingredients:500g polenta (the type you buy in a block), 6 portabello mushrooms, 1 red onion, 1 bulbs worth of garlic cloves, 4 tomatoes, a few generous glugs of olive oil, 2 teaspoons mixed herbs, a glug of soy sauce, 1 stock cube, salt and pepper to taste
Preheat oven to 180. Chop polenta into generous slices. Chop mushrooms, onion and tomato into largish chunks. Put all ingredients into a casserole dish and roast for about 40 minuets, stirring occasionally. Enjoy.