Polenta Veggie Stack

katew's Note:

A quick, delicious recipe that serves two.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 1 red capsicum
• ½ red onion
• 4 large field mushrooms
• ½ cup pasta sauce
• ¾ cup instant polenta
• 2 cups vegetable stock
• ½ cup milk
• ½ cup parmesan cheese
• salt and pepper

Directions:

1. Preheat oven to 200°C.
2. Slice veggies and layer in a small baking dish.
3. Combine milk and stock in a small pot and heat till simmering.
4. Pour in polenta in a thin stream.
5. Stir constantly with wooden spoon.
6. Polenta will thicken within 5 minutes to resemble porridge.
7. Add more stock or water if it seems too thick.
8. Stir in parmesan, remove polenta from heat.
9. Pour polenta ovee veggies in baking dish.
10. Sprinkle top with extra parmesan.
11. Bake 30 minutes, cover with foil if it seems to be getting too brown.
12. Serve with pasta sauce poured over the top.

Reviews

[Debbwl]

We thoroughly enjoyed this. Was concerned the veggie would not cook through but as thin slices they did. The only problem with the recipe is calls for only a cup of liquid and then says add a little to make polenta the consistency of porridge. Ended up using two cups of liquid which still gave me a very thick polenta. Thick polenta was ok because it turned into a wonderful crust as it soaked up the juice from all the underlining veggies. Had 3/4 cup pizza sauce left over that I used in place of pasta sauce and put on during the last 10 minutes of baking. By the way 200 C = 392 F. Will definitely be making again. Thanks so much for the post.