Name: Spiced roasted vegetable polenta bake
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 2 cup water; 1/2 cup polenta; 1 cup parsley leaves, plus extra to serve; 1/4 cup grated parmesan; 1 kilogram pumpkin, seeded, peeled, cubed; 1 red onion, cut into thin wedges; 2 tablespoon oil; 2 teaspoon paprika; 4 stalks of fresh lemon thyme; 1 punnet cherry tomatoes, quartered; 1/4 cup pine nuts; 4 eggs; 1/2 cup cream; 150 gram ricotta; salad, to serve; Basil pesto; 1 cup basil leaves; 1/4 cup pine nuts; 1/4 cup grated parmesan; 1 clove garlic, peeled; 1/3 cup olive oil

Spiced roasted vegetable polenta bake

This golden dish makes an excellent main course with a dollop of pesto and salad, or as a side dish with meat. Great for the lunchbox, too!

Serves 6

Cook

1H 15M

Ingredients

2 cup water

1/2 cup polenta

1 cup parsley leaves, plus extra to serve

1/4 cup grated parmesan

1 kilogram pumpkin, seeded, peeled, cubed

1 red onion, cut into thin wedges

2 tablespoon oil

2 teaspoon paprika

4 stalks of fresh lemon thyme

1 punnet cherry tomatoes, quartered

1/4 cup pine nuts

4 eggs

1/2 cup cream

150 gram ricotta

salad, to serve

Basil pesto

1 cup basil leaves

1/4 cup pine nuts

1/4 cup grated parmesan

1 clove garlic, peeled

1/3 cup olive oil

Method

1.Preheat oven to 200°C. Lightly grease a deep 20 x 30cm slice pan.

2.In a medium saucepan, bring water to the boil. Gradually add polenta, stirring consistently. Reduce heat to low and simmer for 5-10 minutes, until the polenta thickens.

3.Stir parsley and cheese through. Spoon into pan, smoothing top. Cool, then chill for 1 hour until firm.

4.Combine pumpkin, onion, oil, paprika and thyme in a large baking dish. Bake for 25-30 minutes, until vegetables are tender. Reduce oven to 180°C. Spoon vegies over polenta.

5.Scatter tomatoes and pine nuts over vegetables. In a jug, whisk eggs and cream together, and season to taste. Pour over vegetables and dot with ricotta.

6.Bake for 30-35 minutes, until golden. Meanwhile, to make basil pesto, process or pound all ingredients together. Serve bake with pesto and salad.

Women's Weekly Food