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Polenta with mediterranean vegetables

Polenta with mediterranean vegetables
4.4 17 rating
Prep. 30 min
Total 1 h 35 min
8 portions
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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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