healthy comfort food – baked polenta pie

 

hey, long time no post. i know.

today is my mummy’s birthday! aren’t you excited? of course you are.

we didn’t have anyone over for dinner today (we’re doing that tomorrow) so i was a bit lost as to what to make for dinner. i looked through like, twenty thousand recipes on all my favourite blogs but there was nothing i really wanted to make. so i went upstairs and started cooking. something.

i ended up making a sort of vegetable baked polenta pie. that doesn’t really have a solid form. it was actually really nice. really comfort-food-ie but without the unhealthy stuff. oh, by the way, i’ve gone uber-healthy over the tail end of the holidays. i’m now proper vegetarian, not just a half-arsed one who sometimes its meat and often eats fish, but an actual no-meat-whatsoever kind of one.

so… onto the recipe.

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baked vegetable polenta

ingredients

  • 1 1/2 cups polenta
  • 3 cups + 2 cups water
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1 tbsp butter
  • 10 mushrooms, sliced thinly
  • 1 zucchini, sliced into thin rounds
  • 1 broccoli,  sliced thinly
  • 1 egg
  • 1/2 cup sunflower seeds
  • salt and pepper, to season

method

  1. preheat oven to 220 degrees C. roast sliced broccoli in oven for about 10 minutes.
  2. pour polenta and 3 cups water into large saucepan. cook on a medium-high heat until water is absorbed into polenta. add oil, salt and butter and stir (still on heat) until combined.
  3. add mushrooms and zucchini to polenta mixture. sitr to combine well. add extra 2 cups of water and stir until combined. add egg and combine well. remove from heat. add broccoli and stir.
  4. pour polenta mixture into large springform (or similar) cake tin. sprinkle with sunflower seeds.
  5. cook in oven for about 1 hour.
  6. when serving, the mixture will still be somewhat liquid. use a scooping utensil to transfer to plate.

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