Photo of Polenta wedges with roast vegetable salad by WW

Polenta wedges with roast vegetable salad

9
9
9
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Moderate
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, dry

1¼ cup(s)

Grated parmesan cheese

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 leaves

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.

Notes

Portobello mushrooms are large, fully opened Swiss brown mushrooms and have a rich, earthy flavour. If unavailable you can use any large mushroom.