Vegetable and polenta bake

Recipe from: 4/30/1998 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 2
    medium-sized red peppers, halved and seeded
  • 2
    aubergines, cut into thick slices
  • 2
    large courgettes, sliced into long strips
  • 45
    ml
    olive oil
  • 150
    g
    mozzarella or Cheddar cheese, sliced
  • 800
    ml
    vegetable stock
  • 150
    ml
    polenta
  • 100
    g
    mature Cheddar cheese, grated
  • 45
    ml
    chopped fresh thyme
  • salt and freshly ground black pepper
  • 2
    slices white bread, crumbled (optional)
 

Method

25 min
 
Preheat the oven to 180 ºC and spray a shallow 1,4 litre oven dish with non-stick spray. Place the peppers skin side up on a baking tray. Heat the oven grill and grill the peppers until the skin is dark brown and blistered. Remove from the oven, place in a plastic bag, close and cool. Skin the peppers and cool. Brush the brinjal and courgettes with oil and grill for about 3-4 minutes on both sides until slightly browned. Quarter the brinjal slices, mix all the vegetables and spoon into the dish. Cover with the cheese slices. Bring the vegetable stock to the boil in a fairly large saucepan and stir in the dry polenta. Reduce the heat slightly and simmer for about 20-25 minutes until done, stirring occasionally. Remove from the heat and stir in half the Cheddar cheese and thyme. Season to taste and spoon the polenta over the vegetables and cheese. Sprinkle with the breadcrumbs and remaining cheese and bake for about 20-25 minutes until golden brown on top. Serve with fresh crusty bread.
 

Read more on: bake  |  fruit
 

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