Polenta vege stack

If you haven’t tried polenta, it’s time to discover it. It’s super-quick to make and is a great alternative to mash, rice or pasta.

Instructions

Preheat the oven to 200°C.

Chop the veges into slices and layer them in a small baking dish.

Combine the milk and stock in a small saucepan and heat until simmering (not boiling vigorously!). Pour the polenta into the liquid in a thin stream, while stirring constantly with a wooden spoon. Keep stirring; the polenta will thicken quite quickly to resemble porridge in texture. Add more stock or water if it seems too thick. This should take no longer than 5 minutes.

Stir in half the parmesan until it’s just absorbed. Remove the polenta from the heat.

Pour the polenta over the top of the vegetable mixture in the baking dish. Sprinkle the remaining parmesan over the top and bake for around 25 minutes. If the polenta is getting too brown on the top, cover with foil.

Serve with the pasta sauce poured over the top.