Polenta with mediterranean vegetables

Polenta with mediterranean vegetables

4.3 18 rating

Prep. 30 min

Total 1 h 35 min

8 portions

Ingredients

Polenta

eggplant (approx. 450 g), trimmed and cut into slices (5mm thickness)
1
sea salt to sprinkle and season
Parmesan cheese cut into pieces (3 cm)
80 g
water
900 g
Vegetable stock paste (see Tips)
1 tbsp
zucchinis (approx. 450 g), trimmed and cut into slices (3 mm thickness)
2
extra virgin olive oil plus an extra 4 tbsp to fry
25 g
salted butter
20 g
polenta
200 g
garlic cloves
2
medium onion cut into quarters
1
capsicum yellow or orange, cut into strips (5 mm)
200 g
dried mixed herbs
1 tsp
tomatoes ripe but firm, cut into slices
3 - 4
ground black pepper to season
cream cheese cut into small pieces
250 g
fresh basil leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 335.6 mg

Protein 10.9 g

Calories 1628.4 kJ / 389.2 kcal

Fat 27.1 g

Fibre 10.4 g

Saturated Fat 11.3 g

Carbohydrates 32.2 g

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