Polenta Bake With Pumpkin & Spinach

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9 Ingredients

3/4 cup polenta
2tablespoons extra virgin olive oil
2 sprigs rosemary, leaves picked
280grams cheese stuffed bell peppers
Balsamic glaze (to serve)
1/2 cup finely grated parmesan
100grams baby spinach leaves
4 cup gluten-free reduced-saltvegetable stock
400grams Kent pumpkin (cut into 3cm chunks)

Method

Step 1 of 4

Preheat oven to 240°C. Line a 22x32cm roasting pan with baking paper.

Step 2 of 4

Place pumpkin in pan and scatter over rosemary. Add 1 tbs oil, season and toss to coat. Bake for 20 minutes or until golden brown.

Step 3 of 4

Meanwhile, heat stock in a saucepan over high heat or until it starts to boil. Gradually add polenta in a thin, steady stream, stirring constantly. Reduce heat to low and cook for 8 minutes, stirring constantly, or until very thick. Stir in half the parmesan.

Step 4 of 4

Using a large spoon, transfer polenta to pan with pumpkin and spread to cover base. Push small handfuls of spinach, reserving 1 cup, into polenta. Scatter over peppers and remaining parmesan. Bake for 20 minutes or until polenta is golden. Top with reserved spinach. To serve, drizzle over glaze and remaining oil.