Polenta Bake
- Preparation time:
- 40 mins
- Cooking time:
- 30 mins
- Serves:
- 4
Cheesy and delicious, this easy polenta dish is the ultimate vegetarian comfort food.
1½ cups instant polenta
1 eggplant, cut into 1cm slices
2 large zucchini, thinly sliced
190g jar sundried tomato pesto
100g roasted capsicum in oil, drained, sliced
1 cup grated pizza cheese
100g salad leaves
Ingredients
1 litre gluten-free vegetarian chicken-style stock1½ cups instant polenta
1 eggplant, cut into 1cm slices
2 large zucchini, thinly sliced
190g jar sundried tomato pesto
100g roasted capsicum in oil, drained, sliced
1 cup grated pizza cheese
100g salad leaves
Method
1 Bring stock to boil in a saucepan. Reduce heat to low. Add polenta. Cook, stirring, for 5 minutes.
2 Grease and line a 24cm springform pan with one large piece of baking paper. Pour in polenta. Cool.
3 Cook eggplant and zucchini on an oiled grill pan until charred.
4 Spread ¼ cup of pesto over polenta. Top with a layer of eggplant, ¼ cup pesto, zucchini, capsicum and cheese.
5 Cook in a moderate oven (180C) for 25 minutes. Stand 15 minutes. Remove from pan.
6 Serve in wedges with salad leaves and remaining pesto.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
