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
1H 10M
1H 40M



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.


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