Garlic Roasted Vegetables over Soft Polenta

Ingredients

• 200 g instant polenta
• 800 ml vegetable stock
• 1 zucchini, chopped
• 1 small eggplant, chopped
• 250 g cherry tomatoes
• 1 red onion, cut into wedges
• 3 garlic cloves, sliced
• 3 tbsp olive oil
• 40 g grated Parmesan, optional

Step-by-Step Instructions

1. 1

   Heat the oven to 220°C. Divide vegetables and garlic between two trays and toss with olive oil.

2. 2

   Roast for 25 minutes, turning once, until tender and browned at the edges.

3. 3

   Bring stock to a gentle boil. Whisk in polenta in a steady stream to prevent lumps.

4. 4

   Cook according to the package, stirring, then add Parmesan if using. Adjust with hot water for a soft texture.

5. 5

   Spoon polenta into shallow bowls and top with the roasted vegetables and their juices.