Creamy spinach polenta with roasted vegetables
Ingredients Method 1.Preheat oven to 220°C/200°C fan-forced. 2.Combine zucchini, eggplant, tomato, mushrooms, oil and garlic, in single layer, in large shallow
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Ingredients
- 2 medium zucchini, thickly sliced
- 6 baby eggplants, thickly sliced
- 4 egg tomatoes, quartered
- 4 flat mushrooms, quartered
- 2 tablespoons olive oil
- 2 1/3 cup (580 millilitres) milk
- 2 cups (500 millilitres) water
- 1 cup (170 grams) polenta
- 2 cloves garlic, crushed
- 1/2 cup (40 grams) finely grated parmesan cheese
- 250 grams spinach, trimmed, coarsely chopped
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