Polenta with mediterranean vegetables
TM6 TM5 TM31

Polenta with mediterranean vegetables

4.3 (15 ratings)

Ingredients

Polenta

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

Nutrition
per 1 portion
Calories
1598.1 kJ / 381.9 kcal
Protein
10.8 g
Carbohydrates
30.4 g
Fat
27.2 g
Saturated Fat
11.3 g
Fibre
10 g
Sodium
333.8 mg

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