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Polenta with rustic veg recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Creamy polenta with tender veggies topped with crumbled feta for a flavorful twist using pantry essentials.
Ingredients:
  • 250g vine-ripened cherry tomatoes
  • 200g Perino tomatoes
  • 36.40 gm olive oil
  • 1 red onion, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 2 Lebanese eggplants, halved lengthways, thickly sliced
  • 2 zucchini, halved lengthways, thickly sliced
  • 750ml vegetable stock
  • 125g polenta
  • 100g fetta, crumbled
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with baking paper and arrange vine-ripened tomatoes on it. Roast for 15 minutes until the tomatoes start to soften and collapse.
  • Cut half of the Perino tomatoes in half. Heat oil in a large deep frying pan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened. Add the capsicum and garlic, and cook for 2 more minutes until the capsicum is tender.
  • Combine the eggplant, zucchini, and Perino tomatoes with the onion mixture. Cook for 10 minutes, or until the tomatoes break down and vegetables are tender.
  • Once the vegetables are cooking, swiftly bring the stock to a boil in a saucepan over high heat. Lower the heat to medium-low. Slowly pour in the polenta in a steady stream while whisking continuously. Simmer and stir with a wooden spoon for 5 minutes until the polenta thickens.
  • Spoon the creamy polenta into individual serving bowls. Layer with the flavorful vegetable mixture, creamy feta cheese, and sweet vine-ripened tomatoes for a delightful presentation.

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