Light Meals

Ingredients

• 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

Method

Preheat  oven to 180^oC.

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.

Variation

• Add 2 tablespoons chopped ham or chorizo

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