Roast Vegetable and Polenta Stacks

Have you got your Christmas tree up yet?

Last year I made a vow that this year I would have my tree up at the start of December, it would be up for the entire Christmas season and our house would be a virtual Christmas wonderland.....

Apparently I lied. So due to issues coordinating everyone and holidays and wedding planning commitments, here we are, nearly half way through December, 12 days out from Christmas and we are just putting our tree up. Granted our home is more festive and has more decorations then usual so thats one part achieved at least....next year I will conquer you tree just you wait!!


Look at that cheeky little elf in the background!

Anyway, on Monday night, Mum and Dad came up to help OH and I put the tree up so I thought the least I could do was feed them!


This recipe is dead easy, not to mention light and packed full of flavour!

All you need is:

1 cup of polenta
2 cups of vegetable stock
1 cup of water
1/2 cup of milk
1 jar of basil pesto
2 red onions cut into small wedges
4 roma tomatoes quartered
2 zucchini thinly sliced lengthways
1 red capsium cut into chunks
2 bbq flat mushrooms sliced
200g of extra light ricotta

Ok so the night before combine the polenta, stock, water, milk and half of the pesto in a microwave safe bowl. Microwave covered for 6 minutes on high, but stop and give it a stir every 2 minutes. Continue in 2 minute bursts until all the liquid is absorbed and you have a nice thick mixture, pour into a greased slice tin or oven dish and pop it in the fridge overnight.

The next night....

Pre-heat oven to 200C. Grease an oven dish and add the onion, tomatoes, zucchini, capsicum and mushrooms. Bake for 40-45 mins, giving them a toss occasionally.

Combine the ricotta with the remaining pesto and place back in the fridge.

When the vegies have about 20 mins remaining, get the polenta out of the fridge. Slice into 8 even bits and place in an oven tray. Bake for 15 mins or until the vegies are done.

Now to dish up I just placed one of the polenta slices on the plate and spread it with a spoonful of the ricotta mixture. Spoon over 1/4 of the vegies and top with a big dollop of the ricotta mixture. Finish with another slice of polenta and a sprinkle of parmesan.


Oh yum!! That polenta with the pesto mixed through it is just bursting with flavour!

A great light and easy meal for a warm summer's evening :)

Hope you are all having a fantastic week!

Em x