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.
Serves
4
Prep
0m
Cooking
30m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
Divide the polenta among serving bowls. Top with the vegetable mixture, fetta and vine-ripened tomatoes.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
