Polenta with roasted vegetables

Polenta with roasted vegetables
prep: 15 minutes
cook: 30 minutes
serving: 4

Nutrition Facts

each serving
KCal 315
Carbs 49.1g
fiber 7.2g
Protein 8.5g
Fat 7.8g
Saturates 0.9g
Sugars 12.6g
Salt 0.03g
Fruit/Veg Portion 3

Ingredients

all 11 types
  1. 2 tbsp olive oil
  2. 2 red onions, peeled and cut into wedges
  3. 1 red, 1 yellow and 1 green pepper, deseeded and cut into 8 wedges each
  4. 2 courgettes, quartered lengthways, then into 4cm lengths
  5. 800ml boiling water
  6. 200g polenta
  7. 400g tinned cherry tomatoes
  8. 2–3 cloves garlic, crushed
  9. 1 heaped tsp dried oregano
  10. pinch chilli flakes
  11. handful fresh basil leaves, to serve

Directions

5 steps in total
Step 1

Preheat the oven to 200°C/ gas 6. Add 1.1⁄2 tbsp olive oil to a bowl with the onions, peppers and courgettes. Mix well, spread out on a baking tray and roast for 25-30 minutes.

Step 2

Meanwhile, add the boiling water to a large pan and gradually mix in the polenta, stirring with a wooden spoon for around 5 minutes. Then, transfer into a lightly oiled 2lb loaf tin (approx 22cm x 11cm), and flatten the top with back of a spoon. Set aside for 5 minutes.

Step 3

Add the tinned tomatoes, garlic, oregano and chilli flakes to a pan, stir together and simmer gently for 5 minutes.

Step 4

Turn the polenta out onto a chopping board and cut into 1.1/2-cm thick slices, then cook on a hot griddle pan or under the grill for around 3-4 minutes on each side until lightly golden.

Step 5

To serve, drizzle a slice of the polenta with a spoonful of the tomato and herb sauce, scatter some of the roasted vegetables on the top and finish with a few fresh basil leaves. Add a small handful of grated cheese, if desired.

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