FOOD

Polenta vegetable bake

A clever vegetable pie that's perfect for cold nights - with leftovers for lunch the next day.
4
1H 10M
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.

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