Italian Polenta with Roasted Mediterranean Vegetables

Ingredients

Instructions

1. 1

   Preheat oven to 200°C.

2. 2

   Chop eggplant and bell peppers into bite-sized pieces and toss with cherry tomatoes on a tray.

3. 3

   Roast the vegetables for 25 minutes until soft and charred.

4. 4

   Boil 800ml water and whisk in polenta gradually; cook for 10 minutes until thick and smooth.

5. 5

   Stir half the parmesan cheese into the polenta.

6. 6

   Spoon polenta into bowls and top with the roasted vegetables and remaining cheese.