Griddled polenta wedges with roasted veg
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 red peppersliced
- 100g instant polenta
- 1 red onioncut into thin wedges
- grated to make 4 tbsp parmesanplus extra to serve
- 25g butter
- 1 large courgettehalved lengthways and thickly sliced
- a handful cherry tomatoes
- olive oil
Nutrition: per serving
- kcal507
- fat29.8g
- saturates11.6g
- carbs50g
- sugars0g
- fibre4.2g
- protein12.7g
- salt0.52g
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.
