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

Cook Time 20

Total Time 40

Servings servings

Calories 550kcal

Author Amy Fulwood

Ingredients

500 ml Milk
500 ml Stock chicken or vegetable
200 g Fine Polenta
1 tablespoon 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 teaspoon Dried Oregano
3 tablespoon Red Pesto
1 ball Mozzarella
200 g Cheddar Cheese grated
Few leaves Basil sliced

UK Measures - US Measures

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

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Nutrition