Roast vegetable polenta bake recipe | Woolworths TASTE
This hearty bake layers roasted vegetables like brinjal, peppers, baby marrows, and butternut squash with creamy polenta, ricotta, mozzarella, and fresh basil.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Oiled baking dish
- Saucepan
- Spoon
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Tongs
- Oven mitt
Ingredients
- 350 g polenta
- 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
- freshly ground black pepper
- 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
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