Polenta with mediterranean vegetables

Polenta with mediterranean vegetables

4.3 18 évaluations

Prép. 30min

Total 1h 35min

8 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 335.6 mg

Protides 10.9 g

Calories 1628.4 kJ / 389.2 kcal

Lipides 27.1 g

Fibre 10.4 g

Graisses saturées 11.3 g

Glucides 32.2 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Comfort food in cast iron 12 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Sweet potato quiche with prosciutto

1 Std. 15 Min

Cheesy polenta with vegetable ragù

1 Std. 20 Min

Stuffed butternut pumpkin with feta

1 Std. 50 Min

Lentil moussaka

3 Std. 30 Min

Eggplant cannelloni

1 Std. 35 Min

Zucchini lasagne

1 Std. 30 Min

Mediterranean capsicums

2 Std.

Pumpkin and tempeh bobotie

1 Std. 5 Min

Spinach and artichoke penne

1 Std. 5 Min

Ricotta, mint and zucchini lasagne

2 Std.

Chickpea ratatouille (gut health)

1 Std.

Ricotta and spinach crespelle "cake"

40 Min