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  1. Home
  2. polenta recipe

Polenta with roast vegetables

Oven-roasted vegies on top of polenta and sprinkled with cheese. - by Chantal Walsh
  • 19 Feb 2016
Polenta with roast vegetables
Cook: 60 Minutes - easy - Serves 6 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
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Oven-roasted vegies on top of polenta and sprinkled with cheese.

Ingredients

2 tbsp finely chopped fresh thyme

2 cloves garlic, crushed

2 tbsp olive oil

2 tbsp balsamic vinegar

8 Swiss brown button mushrooms

2 finger eggplants, cut into 4cm pieces

1 red capsicum, cut into 4cm pieces

1 red onion, cut into thin wedges

Salt and pepper, to taste

½ cup grated mozzarella

¼ cup grated pecorino cheese

Fresh thyme, to garnish

Polenta

2 cups vegetable stock

2 cups milk

¾ cup polenta

25 g butter, chopped

Method

  1. Combine thyme, garlic, oil and vinegar in a large bowl. Add vegetables. Season with salt and pepper. Toss to combine. Arrange in a single layer in a roasting pan.
  2. Cook in a moderate oven (180C) for about 25 minutes, or until tender. Cover to keep warm. Increase oven to hot (200C).
  3. Meanwhile to make polenta, bring stock and milk to boil in a large non-stick saucepan. Season with salt and pepper. Slowly add polenta in a thin, steady stream, whisking until combined. Reduce heat. Simmer, stirring constantly, with a wooden spoon for about 25 to 30 minutes or until thickened and polenta grains are soft. Stir in butter. Remove from heat. Stand 2 minutes.
  4. Spoon polenta onto an oven tray lined with baking paper to form a 25cm circle. Make a well in the centre. Top with vegetables. Sprinkle with combined cheeses.
  5. Cook in a hot oven (200C) for 10 to 15 minutes, or until cheese is melted. Remove and stand for 5 minutes.
  6. Serve garnished with thyme.
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