adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Polenta-crusted vegie casserole
0 Likes
Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Try this mouthwatering polenta-crusted veggie casserole for a simple and impressive oven-to-table dish.
Ingredients:
  • 750ml (3 cups) vegetable liquid stock
  • 170g (1 cup) instant polenta
  • 40g (1/2 cup) parmesan, finely grated
  • 2 tsp fresh rosemary, finely chopped
  • 18.20 gm extra virgin olive oil
  • 1 red capsicum, deseeded, coarsely chopped
  • 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 400g can baby Roma or cherry tomatoes
  • 2 zucchini, quartered lengthways, chopped
  • 400g can cannellini beans, rinsed, drained
  • 40.00 ml parmesan, finely grated, extra
Instructions:
  • Prepare a 35 x 24cm baking tray by lining it with foil. In a large saucepan over medium heat, bring the stock to a boil. Gradually add the polenta while stirring continuously until well combined. Cook and stir for 3 minutes until the mixture thickens. Take the saucepan off the heat and mix in the parmesan and rosemary. Transfer the mixture to the prepared tray and use a palette knife to spread it to 1cm thickness. Let it sit for 30 minutes until set.
  • In a large saucepan over medium heat, heat the oil. Saute the onion for 5 minutes until soft. Add capsicum and garlic, cook for 1 minute. Mix in pumpkin and tomatoes, bring to a simmer, and cook for 8 minutes until pumpkin is tender. Add zucchini and cook for 5 minutes. Stir in beans, season to taste, then transfer to a 2L (8 cup) ovenproof dish and let it cool.
  • Preheat the oven to 200C/180C fan forced. Cut rounds from the polenta using a 5-6cm cookie cutter. Place them over the vegetable mixture, slightly overlapping, until fully covered. Lightly spray the top with olive oil, sprinkle extra parmesan, and bake for 30 minutes or until golden brown.

Similar Recipes