Roast Vegetable Stacks With Pesto - cooking recipe

Ingredients

2 cups vegetable stock or water
1/2 cup skim milk
5.25 oz instant polenta
2 oz Parmesan, grated
2 1/2 tbsp butter
4 None Roma tomatoes, quartered
2 None zucchini, sliced lengthwise
2 None Spanish onions, cut into wedges
2 None large Portobello mushrooms, sliced
1 None red bell pepper, deseeded, sliced
1/4 lb ricotta cheese
1/3 cup pesto
None None baby spinach, to serve
None None balsamic vinegar, to serve

Preparation

Preheat oven to 325\u00b0F. Lightly grease and line a 12x8 inch baking tray with parchment paper.
Bring stock and milk to a boil over medium heat. Gradually whisk in polenta. Reduce heat and simmer for 3 mins, whisking constantly, until thick. Remove from heat, add 1/4 cup Parmesan and butter. Season. Transfer to prepared tray and smooth surface. Chill then cut into thirds.
Arrange vegetables in a single layer on a baking tray lined with parchment paper. Drizzle with olive oil and season. Bake for 40-45 mins, until tender.
Increase oven to 400\u00b0F. Place one strip of polenta on another baking tray lined with parchment paper. Spread ricotta and pesto over polenta then arrange 1/2 of the vegetables on top. Repeat layers, finishing with polenta. Sprinkle with remaining Parmesan and bake for 15-20 mins, until cheese melts. Cut into 4 portions.
Serve hot with baby spinach, drizzled with balsamic vinegar.