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Polenta with roasted vegetables

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A perfect comforting dish for the family.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 405g serving contains (excludes serving suggestion)
KCal
303
Carbs
53.3g
Fibre
7.0g
Protein
8.3g
Fat
7.4g
Saturates
1.10g
Sugars
13.5g
Salt
0.10g
Portion Fruit & Veg
4
Ingredients
Ingredients
2 tbsp olive oil
2 red onions, peeled and cut into wedges
1 red, 1 yellow and 1 green pepper, deseeded and cut into 8 wedges each
2 courgettes, quartered lengthways, then into 4cm lengths
800ml boiling water
200g polenta
400g tinned cherry tomatoes
2–3 cloves garlic, crushed
1 heaped tsp dried oregano
pinch chilli flakes
handful fresh basil leaves, to serve
Method
  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.
  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.
  3. Add the tinned tomatoes, garlic, oregano and chilli flakes to a pan, stir together and simmer gently for 5 minutes.
  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.
  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.
Chefs tips
  • Use any vegetables of your choice to create a variation of this dish. Aubergines and mushrooms work well. 
  • Freezing instructions: Freeze the polenta and vegetables separately. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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