Name: Creamy spinach polenta with roasted vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium zucchini, thickly sliced; 6 baby eggplants, thickly sliced; 4 egg tomatoes, quartered; 4 flat mushrooms, quartered; 2 tablespoon olive oil; 2 1/3 cup (580 millilitres) milk; 2 cup (500 millilitres) water; 1 cup (170 grams) polenta; 2 clove garlic, crushed; 1/2 cup (40 grams) finely grated parmesan cheese; 250 gram spinach, trimmed, coarsely chopped

Ingredients

2 medium zucchini, thickly sliced

6 baby eggplants, thickly sliced

4 egg tomatoes, quartered

4 flat mushrooms, quartered

2 tablespoon olive oil

2 1/3 cup (580 millilitres) milk

2 cup (500 millilitres) water

1 cup (170 grams) polenta

2 clove garlic, crushed

1/2 cup (40 grams) finely grated parmesan cheese

250 gram spinach, trimmed, coarsely chopped

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Combine zucchini, eggplant, tomato, mushrooms, oil and garlic, in single layer, in large shallow baking dish. Roast, uncovered, about 20 minutes or until vegetables are tender.

3.Meanwhile, in a large saucepan, combine 2 cups of the milk and the water; bring to a boil. Gradually add polenta to liquid, stirring constantly. Reduce heat; simmer, stirring, about 5 minutes or until polenta thickens. Stir in cheese, spinach and remaining milk.

4.Divide vegetables among serving plates; top with polenta. Sprinkle with extra parmesan, if desired.

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Ingredients

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