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Photo of Polenta squares topped with chargrilled vegetables and goat’s cheese by WW

Polenta squares topped with chargrilled vegetables and goat’s cheese

Total Time
1 hr 50 min
30 min
20 min


Vegetable stock, liquid, salt-reduced

2 cup(s), (500ml) made from salt-reduced stock cubes

Skim milk

1 cup(s), (250ml)

Instant yellow polenta

170 g, (1 cup)


1 large, grated

Fresh rosemary

2 tsp, finely chopped


1 small, thinly sliced lengthways

Roasted capsicum, not in oil

120 g, thinly sliced

Soft goat's cheese

100 g, crumbled

Fresh basil

2 tbs, to serve

Oil spray

2 x 3 second spray(s)


  1. Line a 16cm x 25cm baking tin with baking paper. Bring stock and milk to the boil in a medium saucepan over high heat. Add polenta in a slow, steady stream, whisking constantly. Reduce heat to medium-low. Cook, stirring constantly, for 5 minutes or until thick. Add zucchini and rosemary, season with salt and pepper. Spoon into prepared tin and smooth surface with spatula. Refrigerate for 1 hour or until firm.
  2. Preheat oven grill to high. Lift polenta from tin. Cut into 18 pieces. Place on a baking tray lined with foil. Lightly spray with oil and cook under grill for 2-3 minutes or until toasted. Flip, lightly spray with oil and cook for another 2-3 minutes. Set aside. Heat a chargrill over medium heat. Lightly spray eggplant with oil. Cook for 2 minutes each side or until golden. Transfer to a plate. When cool, thinly slice.
  3. Serve polenta topped with eggplant, capsicum, cheese, basil and cracked pepper.