[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 25/06/24. See terms.
Photo of Polenta wedges with roast vegetable salad by WW

Polenta wedges with roast vegetable salad

Total Time
2 hr
20 min
40 min
Made from corn meal, polenta is a filling, low fat carbohydrate ingredient that’s a perfect match for this rich, roast vegetable salad


Vegetable stock

2 cup(s)


1¼ cup(s)

Grated parmesan cheese


Reduced fat feta cheese

100 g

Oil spray

1 x 3 second spray(s)


400 g, japansese, cut into thin wedges, skin on

Red capsicum

1 large, coarsely chopped


1 large, cut into 4cm pieces


2 large, sliced thickly


3 whole, portobello, sliced thickly

Red onion

1 medium, cut into thin wedges

Olive oil

1 tbs

Ground cumin

2 tsp

Ground coriander

1 tsp

Ground paprika

1 tsp, smoked

Baby spinach

150 g

Low-fat mayonnaise

¼ cup(s)


1 clove(s), crushed

Lemon juice

2 tsp


  1. Line base and side of a 20cm round cake tin with foil. Bring stock and 2 cups (500ml) water to the boil in a large saucepan. Gradually stir in polenta. Cook, stirring, over low heat for 5–7 minutes or until very thick. Stir in parmesan and feta. Season with salt and freshly ground black pepper. Spoon into prepared tin and smooth the surface. Refrigerate for 1 hour or until firm.
  2. Preheat oven to 200°C or 180°C fan-forced. Place pumpkin, capsicum, eggplant, zucchini, mushrooms and onion in 2 large baking dishes. Combine oil, cumin, coriander and paprika in a small jug. Drizzle oil mixture over vegies in both dishes and toss to coat. Bake for 25–30 minutes or until vegetables are golden and tender.
  3. Meanwhile, lift polenta from pan and peel away foil. Cut polenta into 6 wedges. Line a large baking tray with baking paper. Place polenta on prepared tray and lightly spray with oil. Bake with vegetables for 10 minutes each side or until golden and crisp.
  4. Combine mayonnaise, garlic, juice and 1 tablespoon hot water in a small bowl. Place roasted vegetables in a large bowl. Add spinach and toss gently to combine. Divide polenta wedges and salad among plates and serve drizzled with garlic mayonnaise.


Portobello mushrooms are large, fully opened Swiss brown mushrooms and have a rich, earthy flavour. If unavailable you can use any large mushroom.