Spiced roasted vegetable polenta bake
This golden dish makes an excellent main course with a dollop of pesto and salad, or as a side dish with meat. Great for the lunchbox, too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 cups water
- 1/2 cup polenta
- 1 cup parsley leaves, plus extra to serve
- 1/4 cup grated parmesan
- 1 kilogram pumpkin, seeded, peeled, cubed
- 1 red onion, cut into thin wedges
- 2 tablespoons oil
- 2 teaspoons paprika
- 4 stalks of fresh lemon thyme
- 1 punnet cherry tomatoes, quartered
- 1/4 cup pine nuts
- 4 eggs
- 1/2 cup cream
- 150 grams ricotta
- salad, to serve
- Basil pesto
- 1 cup basil leaves
- 1 clove garlic, peeled
- 1/3 cup olive oil
More Like This
Roasted Vegetables With Polenta - Delicious Living
deliciousliving.com
Parmesan Polenta with Roasted Vegetables
cooklist.com
Polenta Vegetable Bake - FINITE FOODIE
finitefoodie.com
A delicious twist on traditional lasagna using creamy polenta and flavorful roasted vegetables.
michiganplum.org
Creamy polenta with roasted winter vegetables
franck.eu
Cheesy Baked Polenta with Vegetables from Cookingnook.com
cookingnook.com
Polenta and vegetable salad
besthealthmag.ca
Polenta and Roasted Vegetables
checkout.wholefoodearth.com