Polenta stack

A delectable butternut, aubergine and goats cheese polenta stack.
 


 
 

Ingredients

 
  • 20
    g
    sesame seeds
  • 1 aubergine
  • 1 butternut
  • black pepper and sea salt for flavour
  • goats cheese (or mozzarella if preferred)
  • 1
    c
    polenta
 
 

Method

 
Thinly slice the butternut and aubergine, place on a baking tray and sprinkle with olive oil. Grill for approximately 40 minutes. While that is cooking, make your polenta. Add one cup polenta to 3 cups water. Once the polenta is ready, let cool slightly. Then make 6 circles out of it and place it on another baking tray. Once your vegetables are ready stack an aubergine slice followed by a butternut slice on each polenta circle. The repeat this, so that you have two butternut slices and two aubergine slices on each. Now top each with a slice of goats cheese and a sprinkle of sesame seeds. Add salt and pepper as desired and bake for 20 minutes.  
 

Read more on: dairy
 

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