Griddled polenta wedges with roasted veg
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 1 red pepper, sliced
- 100g instant polenta
- 1 red onion, cut into thin wedges
- grated to make 4 tbsp parmesan, plus extra to serve
- 25g butter
- 1 large courgette, halved lengthways and thickly sliced
- a handful cherry tomatoes
- olive oil
Method
- STEP 1
Make the polenta to packet instructions, cooking until it is quite thick. Mix with the butter and parmesan and season really well. Spread the polenta out about 2 cm deep on a small baking tray and leave to set in the fridge (about 20 minutes).
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Toss the vegetables with 2 tbsp olive oil then season and roast for 10-15 minutes until tender. Cut the polenta into wedges. Brush with olive oil then griddle on both sides. Top with the veg, more parmesan shavings and a drizzle of oil.