Vegetable and polenta bake
5
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
This gluten free vegetarian bake is a great alternative to sheperd's pie.
Ingredients
Olive oil
1 tbs
Onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Carrot(s)
1 large, finely chopped
Garlic
2 clove(s), crushed
Fresh thyme
2 tsp, leaves
Orange sweet potato (kumara)
350 g, finely chopped
Lentils, canned, rinsed, drained
480 g, (2x 400g cans)
Canned diced tomatoes
800 g, (2x 400g cans)
Polenta
1 cup(s), (190g)
Grated parmesan cheese
½ cup(s), (50g)
Mixed salad leaves
150 g
No added salt tomato paste
2 tbs
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the onion, celery, carrot and garlic, stirring, for 6-7 minutes or until softened. Add the thyme and tomato paste, and cook, stirring, for 1 minute or until fragrant.
2
Add the sweet potato, lentil, tomato and ½ cup (125ml) water and bring to the boil. Reduce heat. Simmer, covered, for 20 minutes. Remove the lid and simmer for a further 10 minutes or until sauce thickens.
3
Meanwhile, preheat oven to 200°C. Place 1L (4 cups) water in a large saucepan and bring to the boil over high heat. Reduce heat to low. Add the polenta in a slow, steady stream. Cook, stirring, for 6-7 minutes or until thick and creamy. Remove from heat and stir through half the parmesan. Spoon the lentil mixture into a 2L (8-cup) capacity ovenproof dish. Spread the polenta over the lentil mixture to cover and sprinkle with the remaining parmesan.
4
Bake for 20 minutes or until golden. Set aside for 10 minutes to cool slightly. Top with the extra thyme and serve with the salad leaves.
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