Roast vegetable polenta bake recipe | Woolworths TASTE

Ingredients

• 350 g polenta
• For the vegetables:
• 1 medium-sized brinjal, cut into chunks
• 2 large or 4 medium-sized salad peppers, cut into chunks
• 6 baby marrows, cut into chunks
• 500 g ready-diced pumpkin or butternut squash
• 3 – 4 cloves garlic, whole and unpeeled
• sea salt and freshly ground black pepper, to taste
• olive oil
• 250 g ricotta cheese, crumbled
• 1 mozzarella ball in brine, drained and torn
• a handful of basil leaves, roughly shredded
• Parmesan cheese, grated, for sprinkling