Polenta wedges with roast vegetable salad
8
Points®
Total time: 2 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Made from corn meal, polenta is a filling, low fat carbohydrate ingredient that’s a perfect match for this rich, roast vegetable salad
Ingredients
Vegetable stock
2 cup(s)
Polenta
1¼ cup(s)
Grated parmesan cheese
⅓ cup(s)
Reduced fat feta cheese
100 g
Oil spray
1 x 3 second spray(s)
Pumpkin
400 g, japansese, cut into thin wedges, skin on
Red capsicum
1 large, coarsely chopped
Eggplant
1 large, cut into 4cm pieces
Zucchini
2 large, sliced thickly
Mushrooms
3 whole, portobello, sliced thickly
Red onion
1 medium, cut into thin wedges
Olive oil
1 tbs
Ground cumin
2 tsp
Ground coriander
1 tsp
Ground paprika
1 tsp, smoked
Baby spinach
150 g
Low-fat mayonnaise
¼ cup(s)
Garlic
1 clove(s), crushed
Lemon juice
2 tsp
Instructions
1
Line base and side of a 20cm round cake tin with foil. Bring stock and 2 cups (500ml) water to the boil in a large saucepan. Gradually stir in polenta. Cook, stirring, over low heat for 5–7 minutes or until very thick. Stir in parmesan and feta. Season with salt and freshly ground black pepper. Spoon into prepared tin and smooth the surface. Refrigerate for 1 hour or until firm.
2
Preheat oven to 200°C or 180°C fan-forced. Place pumpkin, capsicum, eggplant, zucchini, mushrooms and onion in 2 large baking dishes. Combine oil, cumin, coriander and paprika in a small jug. Drizzle oil mixture over vegies in both dishes and toss to coat. Bake for 25–30 minutes or until vegetables are golden and tender.
3
Meanwhile, lift polenta from pan and peel away foil. Cut polenta into 6 wedges. Line a large baking tray with baking paper. Place polenta on prepared tray and lightly spray with oil. Bake with vegetables for 10 minutes each side or until golden and crisp.
4
Combine mayonnaise, garlic, juice and 1 tablespoon hot water in a small bowl. Place roasted vegetables in a large bowl. Add spinach and toss gently to combine. Divide polenta wedges and salad among plates and serve drizzled with garlic mayonnaise.
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