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Photo of Braised vegetables with soft polenta by WW

Braised vegetables with soft polenta

Total Time
30 min
10 min
20 min
A mouth-watering combination of tender braised vegetables with a quick and easy polenta - the perfect comfort food.


Olive oil

1 tbs

Red onion

1 medium, thinly sliced


2 clove(s), thinly sliced

Dried oregano

½ tsp


3 stick(s), trimmed, thinly sliced

Red capsicum

1 large, coarsely chopped


2 medium, trimmed, cut into 2cm pieces

Vegetable stock

¼ cup(s), 60ml

Cherry tomatoes

500 g, halved

Skim milk

4 cup(s), 1L


1 cup(s), (170g), instant

Fresh basil

½ cup(s)

Shaved parmesan cheese

60 g


  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic and oregano and cook, stirring, for 1 minute.
  2. Add the celery, capsicum, zucchini and stock and bring to the boil. Reduce heat and simmer for 5 minutes. Add the tomatoes and simmer for 5 minutes or until the vegetables are tender.
  3. Meanwhile, bring the milk to the boil in a large saucepan over medium-high heat. Gradually stir in the polenta. Reduce heat to low and cook, stirring, for 6–7 minutes or until thick. Remove from the heat and stir in ½ cup (40g) of the parmesan. Season with salt and freshly ground black pepper.
  4. Serve the polenta topped with the braised vegetables and sprinkled with basil, remaining parmesan and freshly ground black pepper.


Polenta is made from ground white or yellow cornmeal. Cooked polenta can be spread out in a tray to set, then cut into sticks or shaped into balls or patties. These can then be lightly sprayed with oil and baked in the oven at 180°C or 160°C fan-forced until golden.