Baking

Roast vegetable pesto stacks

A dish worthy of being eaten breakfast, lunch or dinner; these delicious roast vegetable and pesto polenta stacks are beautiful served straight out of the oven with fresh baby spinach leaves.
Roast Vegetable Pesto StacksWoman's Day
4
30M
1H 10M
1H 40M

Ingredients

Method

1.Lightly grease and line a 20 x 30cm oven tray with baking paper.
2.Combine stock and skim milk in a large saucepan. Bring to boil on medium heat. Gradually pour polenta into pan in a thin, steady stream, whisking constantly to prevent lumps forming. Reduce heat to low and simmer 3 minutes, whisking constantly until thick. Remove from the heat, stir 1/4 cup grated parmesan and butter through. Season to taste and use as required.
3.Pour creamy polenta evenly into tray and smooth surface. When chilled, cut into 3 x 12cm-wide strips.
4.Preheat oven to moderately slow, 160°C (140°C fan-forced).
5.Line 2 more oven trays with baking paper. Arrange tomatoes, zucchinis, onions, mushrooms and capsicum in a single layer on one tray. Drizzle with olive oil and season to taste. Bake 40-45 minutes, until tender.
6.Increase oven to hot, 200°C (180°C fan-forced). Place one strip of polenta onto remaining tray. Spread with ricotta and pesto. Arrange half vegetables on top. Repeat layers, finishing with polenta. Sprinkle with remaining parmesan Bake 15-20 minutes, until cheese melts. Cut into 4 portions. Serve hot with baby spinach leaves, drizzled with balsamic vinegar.

Tips: Polenta will harden with cooling so it needs to be eaten straight away as a meal accompaniment or spread out on a tray to set. A coarser grind of polenta is ideal for this recipe.

Note

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