Polenta vege stack
- 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
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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.
Use vegetable stock to ensure this recipe is a vegetarian option
Nutrition Info (per serve)
Total fat 9.8g
–Saturated fat 5.5g
Dietary fibre 1.9g
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