- 1/2 280g jar marinated chargrilled vegetables
- 1 small tomato, peeled and chopped
- 50g baby spinach leaves
- 1/3 cup instant polenta
- 1 cup warm water
- 3 tablespoons grated parmesan cheese
Preheat oven to 180oC.
Drain and coarsely chop the chargrilled vegetables, reserving 1 teaspoon of the oil.
Heat the oil in a small nonstick frying pan over medium heat. Add the chopped tomato and cook for 2 minutes. Add chargrilled vegetables and spinach and heat gently until spinach has wilted.
Place polenta in a small, shallow baking dish (600ml capacity). Add warm water, then vegetable mixture and stir until combined.
Bake for 25 minutes, sprinkle parmesan cheese over top and return to oven for 5 minutes until cheese melts.
- Add 2 tablespoons chopped ham or chorizo
Rate our single serve recipe
You must be logged in to rate.