Baked polenta with tomatoes, aubergine, peppers and mozzarella from Vegetables: The new food heroes
What I love about polenta is the fact that, by the very nature of its blandness, it lends itself to so many flavours, acting like a blank canvas on which you can express yourself. In the layered po...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Baking dish
- Saucepan
- Wooden spoon
- Oven
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
Ingredients
- 250 g instant polenta grains, sieved
- 8 tablespoons extra-virgin olive oil
- 2 red onions, sliced into thin rings
- 2 garlic cloves, chopped
- 2 red peppers, stems and seeds removed, cut into strips
- 1 aubergine, stem removed, cut into strips
- 6 tomatoes, cut into quarters
- handful of oregano leaves
- 250 g mozzarella, sliced
- 1 tablespoon thinly sliced chives
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Polenta Vegetable Bake
finitefoodie.com
Polenta and vegetable salad
besthealthmag.ca
Polenta with vegetables | Cooking Lovers
cookinglovers.teka.com
Polenta and Vegetable Bake | Oregonian Recipes
recipes.oregonlive.com
Griddled polenta with spicy sweet and sour aubergine
foodwise.com.au
Polenta with roasted vegetables
mayoclinic.org
Polenta with Garden Vegetables
ciaoitalia.com
Cheesy Baked Polenta with Vegetables from Cookingnook.com
cookingnook.com