This polenta and vegetable dish is light, absolutely delicious and ridiculously easy to make. It can pass for lunch or dinner. Vegetarians can totally enjoy this deliciousness as well. This recipe will serve four people. All you need are a few ingredients, 10 minutes of prep time and 20 minutes of cooking time. Pair it with any protein of choice, and you’re good to go. And, oh it’s freezable too. Yep…you’re welcome!
2 Zucchini (sliced into strips)
1 Aubergine (sliced into strips)
2 Red peppers (cut into strips)
10 Cherry tomatoes
750ml vegetable stock
25g fresh basil leaves
1 tbsp Olive oil
25g Parmesan cheese (optional)
Ground black pepper and salt to taste
A handful of rocket leaves to serve
Here’s how easy it is to make
- Bring stock to the boil (I used chicken stock), add the polenta, and cook for 5 minutes, continually stirring until all the liquid is absorbed and the consistency is thick. Add the basil leaves and parmesan cheese, stir for 30 seconds, then tip the mixture onto a lightly oiled baking tray.
- Spread the mixture evenly to about 1cm thick. Leave to set for 20 minutes. When set, cut into 8 rectangles, brush lightly with olive oil, and grill until golden. Set aside.
- Brush vegetables with olive oil, season with salt and pepper, and grill until tender. Spread the vegetables on top of the polenta, scatter the rocket leaves on top.
- Enjoy with any protein of choice, or enjoy as is.
Even though this recipe has enough protein per serving, I served mine here with smoked salmon as a little extra protein to fit my macros, but you can enjoy it just as it is, or add any protein of choice. Either way, you won’t be disappointed with this recipe.
I made this recipe straight out of the book Eat Beautiful. Mine doesn’t look anywhere near as pretty as it does in the book, but it’s yummy.
Nutritional Information per serving: Calories 472. Fats 8.5. Carbohydrates 73.5g. Protein 19g. Sodium 128mg. Fibre 13g. Saturated fat 3g. Cholesterol 12mg
If you happen to try this recipe, come back and let me know how you got on and how you liked it. I’d love to know.
Thanks a bunch for reading!