Polenta vegetable bake Recipe | New Idea
A clever vegetable pie that's perfect for cold nights - with leftovers for lunch the next day.
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.newidea.com.au.
Ingredients
- 4 cups gluten-free vegetarian chicken-style stock (1 litre)
- 1 1/2 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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