Polenta wedges with roast vegetable salad
Grated parmesan cheese
Reduced fat feta cheese
1 x 3 second spray(s)
400 g, japansese, cut into thin wedges, skin on
1 large, coarsely chopped
1 large, cut into 4cm pieces
2 large, sliced thickly
3 whole, portobello, sliced thickly
1 medium, cut into thin wedges
1 tsp, smoked
Baby spinach leaves
1 clove(s), crushed
- 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.
- 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.
- 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.
- 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.