Polenta vege stack

Serves: 2

Time to make: 30 mins

Ingredients

1 red capsicum
½ red onion
4 large field mushrooms
½ cup tomato pasta sauce
¾ cup instant polenta
½ cup vegetable stock (or chicken stock)
½ cup low-fat milk
½ cup grated parmesan
salt and pepper

Instructions

Stay Awake

1 Preheat the oven to 200°C. Chop the veges into slices and layer them in a small baking dish.

2 Combine the milk and stock in a small saucepan and heat until simmering (not boiling vigorously!). Pour the polenta into the liquid in a thin stream, while stirring constantly with a wooden spoon. Keep stirring; the polenta will thicken quite quickly to resemble porridge in texture. Add more stock or water if it seems too thick. This should take no longer than 5 minutes.

3 Stir in half the parmesan until it's just absorbed. Remove the polenta from the heat.

4 Pour the polenta over the top of the vegetable mixture in the baking dish. Sprinkle the remaining parmesan over the top and bake for around 25 minutes. If the polenta is getting too brown on the top, cover with foil. Serve with the pasta sauce poured over the top.

HFG tip

Use vegetable stock to ensure this recipe is a vegetarian option

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 27 g

Total fat 9.8 g

Saturated fat 5.5 g

Carbohydrates 57 g

Sugar 13 g

Dietary fibre 1.9 g

Sodium 845 mg

Calcium 457 mg

Iron 1.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.