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August 14, 2015

Polenta vegetable bake

A clever vegetable pie that's perfect for cold nights - with leftovers for lunch the next day.

Serves 4

Cook

1H 10M

Chantal Walsh

August 14, 2015

A clever vegetable pie that’s perfect for cold nights – with leftovers for lunch the next day.

Ingredients

4 cups gluten-free vegetarian chicken-style stock (1 litre)

1.5 cups instant polenta (240 g)

1 eggplant cut into 1cm slices

2 large zucchini thinly sliced

190 g sundried tomato pesto

100 g roasted capsicum in oil drained and sliced

1 cup grated pizza cheese (115 g)

100 g salad leaves

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.

Chantal Walsh

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