Polenta Vegetable Bake

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


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

Original is 4 servings

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 by Step Method

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


No special items needed.

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