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.

4

0m

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

Vegetarian
Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free

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.