Polenta stacks with peppers, squash, tomato and mozzarella recipe

  • Serves 6-8
  • 10 mins to prepare and 50 mins to cook
  • 235 calories / serving
  • Healthy
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Polenta stacks2 HERO

Preheat the oven to Gas Mark 6, 200ºC, fan 180ºC. Put the squash and pepper slices on a baking sheet and toss with 2 tablespoons of olive oil, the rosemary and seasoning. Roast for 25 minutes or until browned at edges, then remove and set aside.

Heat another 2 tablespoons oil in a saucepan. Add the garlic and cook for 2 minutes, or until just golden. Add the tomatoes and a pinch of salt. Simmer on a medium heat for 5 minutes or until thick. Pour the thickened liquid into a large baking dish.

Slice the polenta into 2cm (¾in) thick pieces. Place half in a layer over the tomatoes. Cover with the peppers and squash, then the mozzarella. Top with the remaining polenta and drizzle with the last tablespoon of oil. Season well. Sprinkle with Parmesan.

Bake for 20-25 minutes or until golden and bubbling. Serve with some rocket leaves, if you like, and other vegetable sides. 

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  • Ingredients

  • 1 small butternut squash, peeled and cut into chunks
  • 2 red peppers, cut into thick pieces
  • 5 tbsp olive oil
  • 1 tbsp rosemary, chopped
  • 2 garlic cloves, chopped
  • 1 x 400g tin cherry tomatoes
  • 1 x 500g pack ready-made polenta
  • 150g (5oz) firm mozzarella, cut into 3cm (1in) cubes
  • 4 tbsp Parmesan, grated
  • fresh rocket, to serve
  • Energy 990kj 235kcal 12%
  • Fat 14g 20%
  • Saturates 6g 30%
  • Sugars 6g 7%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 18.3g Protein 9.6g Fibre 2.4g


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