Polenta vegetable bake Recipe | New Idea

Polenta vegetable bake Recipe | New Idea

www.newidea.com.au

A clever vegetable pie that's perfect for cold nights - with leftovers for lunch the next day.

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Ingredients

  • 4 cups gluten-free vegetarian chicken-style stock (1 litre)
  • 1.5 cups instant polenta (240 g)
  • 1 eggplant cut into 1cm slices
  • 2 large zucchini thinly sliced
  • 190 g sundried tomato pesto
  • 100 g roasted capsicum in oil drained and sliced
  • 1 cup grated pizza cheese (115 g)
  • 100 g salad leaves

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