Spiced Vegetable Polenta Bake
Ingredients
- 1/2 cup polenta ⓘ
- 1 cup fresh flat-leaf parsley leaves ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 2 1/4 lbs pumpkin or butternut squash, peeled, seeded and diced ⓘ
- 1 None red onion, cut into thin wedges ⓘ
- 2 tbsp oil ⓘ
- 2 tsp paprika ⓘ
- 4 stalks fresh lemon thyme ⓘ
- 9 oz cherry tomatoes, quartered
- 2 tbsp pine nuts ⓘ
- 4 None eggs ⓘ
- 1/2 cup light cream ⓘ
- 2/3 cup ricotta cheese ⓘ
- None None Salad, to serve
- None None FOR THE PESTO ⓘ
- 1 cup fresh basil leaves ⓘ
- 1/4 cup pine nuts ⓘ
- 1/4 cup finely grated Parmesan cheese ⓘ
Instructions
- Preheat the oven to 400°F. Lightly grease a 13 x 9-inch baking dish.
- Bring 2 cups water to a boil in a medium saucepan. Gradually add polenta, stirring constantly. Reduce heat to low; simmer for 5-10 mins, until the polenta has thickened.
- Stir in parsley and Parmesan cheese. Spoon into prepared baking dish, smoothing top. Cool, then refrigerate for 1 hour, or until firm.
- Combine pumpkin, onion, oil, paprika and thyme in a large roasting pan. Roast for 25-30 mins, until tender. Reduce oven temperature to 350°F. Spoon vegetables over polenta.
- Whisk eggs and cream in a medium bowl. Season to taste. Pour over vegetables and dot with ricotta. Bake for 30-35 mins, until golden.
- Meanwhile, for the pesto, process or pound all ingredients together. Serve polenta bake with pesto and salad.
Nutrition & Diet Analysis (per serving)
1349
kcal
67% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).