Spiced Vegetable Polenta Bake - cooking recipe

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
1 clove garlic, peeled
1/3 cup olive oil

Preparation

Preheat the oven to 400\u00b0F. 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\u00b0F. 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.