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Photo of Grilled polenta with sauteed vegetables by WW

Grilled polenta with sauteed vegetables

Total Time
35 min
15 min
20 min
Grilled until crisp, a wedge of golden polenta topped with pesto makes an irresistible meat-free meal.


Basil pesto

2 tbs

Vegetable stock

2 cup(s), (500ml)


¾ cup(s), (120g)

Grated parmesan cheese

¼ cup(s), (20g)

Sunflower oil

1 tbs

Cherry tomatoes

250 g, (roma)


1 clove(s), thinly sliced

Baby spinach

8 cup(s), (240g)


200 g

Balsamic vinegar

1 tbs


  1. Using 1 piece of foil, line base and side of a 20cm round cake tin so foil is 1cm above the rim. Bring stock to the boil in a saucepan and gradually stir in polenta. Cook, stirring, over low heat for 3–5 minutes or until thick. Stir in cheese and season with salt and freshly ground black pepper. Spoon mixture into prepared tin and smooth surface. Refrigerate until firm.
  2. Preheat grill on high. Lift polenta from tin and peel away foil. Cut polenta into 6 wedges and lightly spray with oil. Cook under grill for 3–5 minutes each side or until golden and crisp.
  3. Meanwhile, heat half the oil in a medium frying pan over high heat. Add tomatoes and cook, stirring, for 2–3 minutes or until lightly browned. Transfer to a plate. Cover to keep warm. Add garlic and spinach to pan and cook, stirring, for 1–2 minutes or until spinach is wilted. Transfer to a bowl. Cover to keep warm.
  4. Heat remaining oil in same pan. Add mushrooms and cook, stirring, for 3–4 minutes or until golden. Add vinegar and cook for 1 minute or until mushrooms are tender. Top polenta wedges with pesto and serve with tomatoes, spinach and mushrooms.


SERVING SUGGESTION: For a main meal, serve with 100g grilled lean skinless chicken breast or 85g grilled lean sirloin steak.