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.

Ingredients

1 litre gluten-free vegetarian chicken-style stock
1Β½ 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 ΒΌ cup of pesto over polenta. Top with a layer of eggplant, ΒΌ 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
Rating: