Name: Polenta with roasted vegetables
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4
Ingredients: 2 tbsp olive oil; 2 red onions, peeled and cut into wedges; 1 red, 1 yellow and 1 green pepper, deseeded and cut into 8 wedges each; 2 courgettes, quartered lengthways, then into 4cm lengths; 800ml boiling water; 200g polenta; 400g tinned cherry tomatoes; 2–3 cloves garlic, crushed; 1 heaped tsp dried oregano; pinch chilli flakes; handful fresh basil leaves, to serve

A perfect comforting dish for the family.

Serves

Prep

15 minutes

Cook

30 minutes

Nutritional Information:

Each 405g serving contains (excludes serving suggestion)

KCal: 315
Carbs: 49.1g
Fibre: 7.2g
Protein: 8.5g
Fat: 7.8g
(Low)
Saturates: 0.9g
(Low)
Sugars: 12.6g
(Low)
Salt: 0.03g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

2 tbsp olive oil
2 red onions, peeled and cut into wedges
1 red, 1 yellow and 1 green pepper, deseeded and cut into 8 wedges each
2 courgettes, quartered lengthways, then into 4cm lengths
800ml boiling water
200g polenta
400g tinned cherry tomatoes
2–3 cloves garlic, crushed
1 heaped tsp dried oregano
pinch chilli flakes
handful fresh basil leaves, to serve

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Method

Step 1

Preheat the oven to 200°C/ gas 6. Add 1.1⁄2 tbsp olive oil to a bowl with the onions, peppers and courgettes. Mix well, spread out on a baking tray and roast for 25-30 minutes.

Step 2

Meanwhile, add the boiling water to a large pan and gradually mix in the polenta, stirring with a wooden spoon for around 5 minutes. Then, transfer into a lightly oiled 2lb loaf tin (approx 22cm x 11cm), and flatten the top with back of a spoon. Set aside for 5 minutes.

Step 3

Add the tinned tomatoes, garlic, oregano and chilli flakes to a pan, stir together and simmer gently for 5 minutes.

Step 4

Turn the polenta out onto a chopping board and cut into 1.1/2-cm thick slices, then cook on a hot griddle pan or under the grill for around 3-4 minutes on each side until lightly golden.

Step 5

To serve, drizzle a slice of the polenta with a spoonful of the tomato and herb sauce, scatter some of the roasted vegetables on the top and finish with a few fresh basil leaves. Add a small handful of grated cheese, if desired.

Recipe tips

Use any vegetables of your choice to create a variation of this dish. Aubergines and mushrooms work well.
Freezing instructions: Freeze the polenta and vegetables separately. Then defrost in the fridge or microwave and reheat until piping hot throughout.