Polenta with rustic vegetables
For a veggie-packed winter main, try this flavoursome polenta dish. It’s a quick dinner option to add to your weeknight menu.
- 250g vine-ripened cherry tomatoes
- 200g Perino tomatoes
- 2 tbs olive oil
- 1 red onion, coarsely chopped
- 1 red capsicum, seeded, coarsely chopped
- 2 garlic cloves, crushed
- 2 Lebanese eggplants, halved lengthways, thickly sliced
- 2 zucchini, halved lengthways, thickly sliced
- 3 cups (750ml) vegetable stock
- 3/4 cup (125g) polenta (cornmeal)
- 100g fetta, crumbled
Preheat oven to 200°C. Line a baking tray with baking paper. Place the vine-ripened tomatoes on lined tray. Roast for 15 mins or until the tomatoes begin to collapse.
Meanwhile, cut half the Perino tomatoes in half. Heat oil in a large deep frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3 mins or until the onion softens. Add the capsicum and garlic. Cook for 2 mins or until the capsicum is tender.
Add the eggplant, zucchini and Perino tomatoes to onion mixture. Cook for 10 mins or until the tomato breaks down and the vegetables are tender.
While vegetables are cooking, bring stock to the boil in a saucepan over high heat. Reduce heat to medium-low. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 5 mins or until the polenta thickens.
Divide the polenta among serving bowls. Top with the vegetable mixture, fetta and vine-ripened tomatoes.