Polenta Vegetable Bake

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From our weekday newspaper, The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (442 g)
  • Calories 229.2
  • Total Fat - 10 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 116.5 mg
  • Sodium - 580 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 2 g
  • Sugars - 7.9 g
  • Protein - 20.9 g
  • Calcium - 287.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.2 mg

Step 1

Bring stock to boil in a saucepan and reduce heat to low and add polenta and cook, stirring, for 5 minutes.

Step 2

Grease and line a 24cm springform pan with one large piece of baking paper and pour in polenta and set to one side to cool.

Step 3

Cook eggplant and zucchini on an oiled grill pan until charred.

Step 4

Spread a quarter cup of pesto over polenta and top with a layer of eggplant, quarter cup pesto, zucchini, capsicum and cheese.

Step 5

Cook in a moderate oven (180 C) for 25 minutes and then let stand for 15 minutes and then remove from pan and serve in wedges with salad leaves and remaining pesto.

Tips & Variations


No special items needed.

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