A clever vegetable pie that’s perfect for cold nights – with leftovers for lunch the next day.
Ingredients
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.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%