Confit Tomato & Garlic Polenta

Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Add the tomatoes and unpeeled garlic  to an oven proof dish along with the balsamic vinegar and a generous drizzle of rapeseed oil
• Add the dish to the pre-heated oven and bake for 25-30 minutes, or until the tomatoes are soft
• Remove the dish from the oven and set to one side
• While the tomatoes and unpeeled garlic are cooling, prepare the polenta. Add the polenta to a large pan
• Gradually add twice the quantity of boiling water. Stir continuously on a medium heat until the polenta is smooth and all of the liquid has been absorbed
• Carefully remove the garlic from the dish and peel. Using a fork, mash the cloves until a smooth mixture is formed. Add the garlic to the polenta then stir to combine
• Add the dairy free butter and nutritional yeast then stir to combine
• Finely chop the parsley
• Once the dairy free butter has melted, season to taste then serve alongside the tomatoes
• Decorate with the parsley for a final flourish

This recipe serves 2.