Griddled polenta wedges with roasted veg

  • serves 2
  • Easy

Golden griddled polenta is simple to make and is a great alternative to more common carbohydrates. Here it is cut into wedges and served with roasted veg, parmesan shavings and a drizzle of olive oil for a lovely vegetarian main.



  • red pepper 1, sliced
  • instant polenta 100g
  • red onion 1, cut into thin wedges
  • parmesan grated to make 4 tbsp, plus extra to serve
  • butter 25g
  • courgette 1 large, halved lengthways and thickly sliced
  • cherry tomatoes a handful
  • olive oil


  • 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.

Nutritional Information

  • Kcals 507
  • Carbs 50g
  • Protein 12.7g
  • Fat 29.8g
  • Salt 0.52g
  • Saturates 11.6g
  • Fibre 4.2g