Ingredients
- 4 cups chicken stock (gluten-free vegetarian chicken-style stock specified,1 litre)
- 360 grams dry polenta (instant, 1 1/2 cups)
- 1 eggplant, cut into 1cm slices
- 1 large zucchini, thinly sliced
- 190 grams sun-dried tomato pesto
- 100 grams capsicum (in oil, roasted, and drained and sliced)
- 1 cup mozzarella cheese, grated (pizza cheese was specified which is a mix of parmesan and mozzarella)
- 100 gram mixed greens ( salad leaves)
How to Make
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Step 1: Bring stock to boil in a saucepan and reduce heat to low and add polenta and cook, stirring, for 5 minutes.
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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.
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Step 3: Cook eggplant and zucchini on an oiled grill pan until charred.
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Step 4: Spread a quarter cup of pesto over polenta and top with a layer of eggplant, quarter cup pesto, zucchini, capsicum and cheese.
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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.
We hope you enjoy this recipe!
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