Tomato & Zucchini Polenta Bake

Ingredients

• 2 1/2 cups water or vegetable broth
• 1 cup polenta
• 2 tablespoons Parmesan
• 1 tablespoon rosemary, minced
• 1 tablespoon fresh oregano, minced
• salt and pepper
• 2 tablespoons olive oil
• 2 cups zucchini, sliced half cm thick then quartered
• punnet of cherry or grape tomatoes, sliced in half
• 1 tablespoon balsamic vinegar
• 1/4-1/2 cup feta
• 1/4 cup fresh basil, roughly chopped

Method

Preheat oven to 180˚. Lightly grease a casserole dish and set aside.

Bring the water or vegetable broth to a boil. Slowly stir in the polenta. Continue stirring until the mixture thickens, about 3-5 minutes. Stir in the Parmesan, rosemary, oregano, and a pinch of salt and pepper and set aside.

In a large pan, heat the oil, then add in the zucchini and tomatoes. Cook just until the zucchini is beginning to soften, then splash in a bit of balsamic vinegar and remove from heat.

Place half the polenta mixture in the bottom of the prepared pan. Layer on top of that half the tomato mixture and half the feta. Repeat with remaining polenta and tomato mixture. Place in the oven for 20-25 minutes, or until everything is heated through and the edges are slightly golden. Top with fresh basil and serve immediately.

Serves 4