Vegetable Polenta Bake

PennyBy Penny  

March 7, 2016


1 cup of polenta

2 cups of milk

1 cup of water

0.5 tspn salt

1 cup grated hard Italian style cheese

2 sliced red peppers

A sliced yellow pepper

1 chopped corgette

A few sliced mushrooms

A couple of onions quartered

A few cherry tomatoes

Salt and pepper

Some chopped basil

A handful of grated cheddar or mozerella

A couple of handfuls of fresh breadcrumbs


1Heat oven to 190c

2Put the veg on a baking tray , drizzle with a little oil , salt and pepper and roast for about 25 minutes

3Meanwhile heat the milk and water in a pan add in the polenta and salt and whisk . As it thickens use a wooden spoon , add in the grated hard cheese

4Spread the polenta on the base of a casserole dish, top with the vegetables, scatter over the torn basil leaves , top with the mozerella and breadcrumbs. Bake for about 30 minutes until the cheese is bubbling

5You can use any vegetables you like in this , swap the mozerella for a cubed Greek cheese , even add a tin of chopped tomatoes on top of the cooked vegetables