Light Meals

Baked Polenta with Chargrilled Vegetables

Cooking time
30 - 45mins

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

PreheatĀ  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.

Variation

  • Add 2 tablespoons chopped ham or chorizo

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Leftover ingredients

  • 1/2 280g jar marinated chargrilled vegetables

Recipes for leftovers

Baked Polenta with Chargrilled Vegetables
Light Meals