Baked Vegetables with Polenta
June 10, 2016
Wonderfully simple baked vegetables served on a bed of feta infused polenta. This is a warming, healthy side dish to add to the family meal table, or as a meal to enjoy as it is.
This meal was inspired by watching my new beetroot seedlings grow. They will grow all year round where we live, in the region of Geelong in Victoria. I don’t tend to grow them over the summer months, instead leaving the space to grow as many tomatoes as possible. Once the summer plants have finished they go straight back into the ground. I am looking forward to our harvest, so much so that I went to my local fruit and vegetable store to grab a few for this dish.
I added a sprinkling of our home grown peas – freshly podded with fresh mint leaves to serve. I didn’t want to cook the peas, but instead enjoy the fresh flavour and the crisp texture they add to the dish.
This recipe makes a large serving. You could halve it or do what I did and plate what you needed to serve only and leave the extra polenta to bake polenta chips for the following night’s dinner and some beetroot to also add to the following day’s meal or enjoy for lunch.
What is your garden inspiring you to cook right now?
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