Cheesy Polenta With Roasted Vegetables - cooking recipe

Ingredients

8 oz instant polenta
2 oz Parmesan cheese, grated, plus extra shavings to garnish
2 oz Cheddar cheese, grated
2 tbsp fresh basil leaves, chopped, plus extra leaves to garnish
2 cloves garlic, minced
3 tbsp olive oil
1 None eggplant, cut into chunks
1 None red pepper, sliced
2 None beets, cooked, quartered
1 None red onion, cut into wedges
3.5 oz baby corn, halved
3.5 oz asparagus tips, halved

Preparation

Preheat oven to 425\u00b0F. Line an 8 inch square cake pan with plastic wrap. Bring 3 cups water to a boil. Add 1 tsp salt. Stir in polenta with a wooden spoon. Cook over low heat for 5 mins. Stir in Parmesan and Cheddar. Add basil. Transfer to prepared pan and set aside to cool.
Meanwhile, toss together garlic, 2 tbsp oil and vegetables. Transfer to a roasting pan and roast for 35 mins, until tender and lightly charred.
Cut polenta into 4 squares. Heat remaining oil in a frying pan. Cook polenta for 2 mins per side. Serve hot with roasted vegetables. Garnish with Parmesan shavings and basil leaves.