Roast vegetable polenta bake
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 1 hour |
| Prep Time: | 25 minutes |
Ingredients
- 350 g polenta
- 1 medium brinjal, chopped
- 2 large sweet peppers, sliced lengthways
- 6 baby marrows, grated
- 500 g butternut, cubes
- 3-4 cloves garlic, whole, unpeeled
- sea salt and freshly ground pepper, to taste
- olive oil, to drizzle
- 1 ball (about 120g) soft mozzarella, torn
- 15 g fresh basil leaves, chopped
- parmesan, finely grated, for dusting
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Cooking Instructions
- Preheat the oven to 230ºC.
- Arrange the vegetables and garlic on a large tray lined with baking paper. Season lightly and moisten with olive oil. Roast one shelf above the middle for about 30 minutes, until tender and starting to char.
- Meanwhile, cook the polenta according to the packet instructions.
To assemble:
- Spread half the polenta in an oiled baking dish. Cover with the roasted vegetables and a squirt of the soft, sweet garlic.
- Add the ricotta, mozzarella and basil. Cover with the rest of the polenta.
- Sprinkle with grated Parmesan and drizzle with olive oil.
- Bake at 220ºC, one shelf above the middle, for about 30 minutes or until pale golden.
Variation: For a little more substance, add some cooked yellowtail along with the vegetables.
Per serving: 1192.7kJ, 10.7g protein, 9.7g fat, 39.3g carbs
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