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1. Make the polenta to packet instructions, cooking until it is quite thick. Mix with the butter and parmesan and season really well. Spread the polenta out about 2 cm deep on a small baking tray and leave to set in the fridge (about 20 minutes).
2. Heat the oven to 200C/fan 180C/gas 6. Toss the vegetables with 2 tbsp olive oil then season and roast for 10-15 minutes until tender. Cut the polenta into wedges. Brush with olive oil then griddle on both sides. Top with the veg, more parmesan shavings and a drizzle of oil.

507 kcalories, protein 12.7g, carbohydrate 50g, fat 29.8 g, saturated fat 11.6g, fibre 4.2g, salt 0.52 g

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• Susie's food

  27 December 2007

  Susie's food commented on this recipe

  Lovely recipe! I added a slice of griddled haloumi which went very well with it.

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• Jak and Bob

  12 January 2009

  Jak and Bob rated and commented on this recipe

  

  This was so amazing and so simple. We used polenta in a pre-made block, which made slicing into wedges a doddle! Just shows you don't always need a table full of ingredients to create a fantastic dish.

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• Lisa

  20 July 2009

  Lisa rated and commented on this recipe

  

  I added some more veg, butternut squash aubergine etc and it was so delicious now a firm favourite!

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Ingredients

• 100g instant polenta
• 25g butter
• 4 tbsp grated parmesan , plus extra to serve
• 1 red onion , cut into thin wedges
• 1 large courgette , halved lengthways and thickly sliced
• a handful cherry tomatoes
• 1 red pepper , sliced
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 100g instant polenta
• 25g butter
• 4 tbsp grated parmesan , plus extra to serve
• 1 red onion , cut into thin wedges
• 1 large courgette , halved lengthways and thickly sliced
• a handful cherry tomatoes
• 1 red pepper , sliced
• olive oil

507 kcalories, protein 12.7g, carbohydrate 50g, fat 29.8 g, saturated fat 11.6g, fibre 4.2g, salt 0.52 g

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