Photo of Polenta wedges with roast vegetables by WW

Polenta wedges with roast vegetables

9
9
9
SmartPoints® value per serving

Meal Items

Polenta, dry

¼ cup(s)

grated parmesan cheese

1 tbs

reduced fat feta cheese

20 g

pumpkin

½ cup(s)

red capsicum

¼ medium

eggplant

¼ small

zucchini

¼ medium

mushrooms

1 whole

red onion

¼ medium

olive oil

1 tsp

ground cumin

½ tsp

fresh coriander

¼ tsp

ground paprika

¼ tsp

oil spray

1 x 3 second spray(s)

baby spinach leaves

20 g

low-fat mayonnaise

1 tsp

garlic

¼ clove(s)

lemon juice

1 tsp

Notes

Bring 1/2 cup water to the boil. Add ¼ cup yellow polenta and stir over low heat until very thick. Stir through 1 tbs parmesan cheese and 20g reduced-fat feta cheese. Season with salt and pepper. Spoon polenta into a small shallow round dish and place in fridge until firm. Place 60g pumpkin (cut into wedges), 1/4 red capsicum (chopped), 1/4 eggplant (chopped), 1/4 zucchini (sliced), 1 mushroom (sliced) and ¼ red onion (cut into wedges) in a large baking dish. Combine 1 tsp olive oil, ½ tsp ground cumin, 1/4 tsp ground coriander and 1/4 tsp paprika and drizzle over vegies. Bake in oven preheated to 180°C or 160°C fan-forced until golden and tender. Lift polenta from tin and cut into wedges. Place on a baking tray lined with baking paper and lightly spray with oil. Bake with vegies for 10 minutes. Toss 25g baby spinach leaves with vegetables. Combine 1 tsp low-fat mayonnaise, 1/4 garlic clove (crushed) and 1 tsp lemon juice. Serve polenta and vegies drizzled with mayonnaise mixture.