Polenta with Slow Roasted Veg


You new favourite dish. You are going to love this, it's healthy of course very tasty!


  • 1 cup polenta
  • 2 tsps. Massels plant based beef stock
  • 120g Parmesan, finely grated, plus more for serving
  • 50g butter
  • 250g assorted small tomato’s
  • ½ a red & yellow capsicum seeds removed, sliced
  • 1 Lebanese eggplant, sliced
  • 1 zucchini, sliced
  • 3 strips of lemon rind ( just the yellow skin )
  • 10 garlic cloves
  • Salt, freshly ground pepper
  • 4 sprigs thyme, plus leaves for serving
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. red wine vinegar
  • 100g pitted kalamata olives
  • Chives


For the vegetables

Toss together, tomato’s, capsicum, eggplant, zucchini, lemonrind, garlic  and thyme in oil, vinegarand salt and pepper, mix well and place into a baking dish and slow roast for approx. 1 hour until the tomatoes are starting to break down and all the veg is cooked.

10 minutes before they are cooked add the olives to warm through.

For the Polenta

Bring 4 1/2 cups water to a simmer in a large saucepan over medium-high heat.

Add stock powder.

Gradually add polenta, whisking constantly until it comes away from the side of the saucepan and the polenta is smooth and thick approximately 20 minutes, or follow the instructions on the packet as instant polenta is also available.

Once polenta is cooked stir in butter and parmesan.

Place the slow roasted veg onto of the polenta, garnish with a few sprigs of thyme and chives.