Cheesy Veggie Pesto Polenta Bake
This cheesy veggie pesto polenta bake will keep you warm in winter! Bursting with veg & guaranteed to fill you up, this is the perfect vegetarian dinner.
Servings 6 servings
- 500 ml Milk
- 500 ml Stock chicken or vegetable
- 200 g Fine Polenta
- 1 tbsp Butter
- Salt and Pepper
- Olive Oil
- 2 cloves Garlic crushed
- 1 Onion chopped
- 2 Sweet Potato peeled and chopped
- 2 Courgettes chopped
- 100 g Button Mushrooms halved
- 2 handfuls Baby Leaf Spinach
- 500 g Passata
- 1 tsp Dried Oregano
- 3 tbsp Red Pesto
- 1 ball Mozzarella
- 200 g Cheddar Cheese grated
- Few leaves Basil sliced
Preheat the oven to 200°C. Make the polenta. Bring the stock and milk to a boil over a medium high heat. Whisk in the polenta and cook for 10 minutes. Add the butter and stir until melted. Remove from the heat and pour into the base of a baking dish.
Heat a drizzle of oil in a large frying pan or skillet over a medium heat. Add the onion and cook for 2 minutes. Add the garlic and sweet potato and cook for another 5 minutes followed by the courgette. Cook for another 10 minutes until all the vegetables have softened. Pour in the passata and add the oregano.
Bring the vegetable mixture to a simmer and then smear the red pesto over the polenta in the baking dish followed by the spinach leaves. Once the vegetables have been simmering for five minutes remove from the heat and pour it over the polenta, pesto and spinach. Tear apart the mozzarella and spread over the top of the casserole followed by the grated cheddar. Place in the oven for 20 minutes until the cheese is melted.
Calories: 550kcal | Carbohydrates: 55g | Protein: 26g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 960mg | Potassium: 1034mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8720IU | Vitamin C: 26.6mg | Calcium: 589mg | Iron: 3.3mg