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.
Print

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.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 550kcal
Author Amy Fulwood

Ingredients

  • 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

Instructions

  • 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. 

Notes

Did you make this recipe?

Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!

Nutrition

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