Polenta and vegetable bake
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70 people made this
About this recipe:
This easy recipe calls for ready-to-eat polenta, sold in blocks. Loaded with beans and veggies, this is a delicious and healthy midweek supper.
1 onion, chopped
1 green pepper, chopped
1 small aubergine, peeled and cubed
6 fresh mushrooms, chopped
1 (35g) sachet fajita seasoning
1 pack ready-to-eat polenta, cut into 1cm (1/2 in) slices
1 (400g) tin black beans
1 (400g) tin kidney beans
1 (340g) tin sweetcorn
1 (270g) jar salsa
100g (4 oz) grated mozzarella cheese
50g (2 oz) black olives, pitted
- Preheat oven to 180 C / Gas mark 4. Lightly oil a 23x33cm (9x13 in) baking dish.
- Heat oil in a frying pan over medium heat. Cook and stir onion, green pepper, aubergine and mushrooms in oil until soft. Mix in fajita seasoning.
- Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.
- Bake until heated through, about 20 minutes.
You can use regular polenta for this recipe. Just allow it to cool thoroughly in a plastic container, then turn it out and cut into slices.
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