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Vegetable and polenta bake

Vegetable and polenta bake

6
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
6
Difficulty
Moderate
This gluten free vegetarian bake is a great alternative to sheperd's pie.

Ingredients

Olive oil

1 tbs

Onion

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Carrot(s)

1 large, finely chopped

Garlic

2 clove(s), crushed

Fresh thyme

2 tsp, leaves

Orange sweet potato (kumara)

350 g, finely chopped

Lentils, canned, rinsed, drained

480 g, (2x 400g cans)

Canned diced tomatoes

800 g, (2x 400g cans)

Polenta

1 cup(s), (190g)

Grated parmesan cheese

½ cup(s), (50g)

Mixed salad leaves

150 g

No added salt tomato paste

2 tbs

Instructions

  1. Heat the oil in a large saucepan over medium heat. Cook the onion, celery, carrot and garlic, stirring, for 6-7 minutes or until softened. Add the thyme and tomato paste, and cook, stirring, for 1 minute or until fragrant.
  2. Add the sweet potato, lentil, tomato and ½ cup (125ml) water and bring to the boil. Reduce heat. Simmer, covered, for 20 minutes. Remove the lid and simmer for a further 10 minutes or until sauce thickens.
  3. Meanwhile, preheat oven to 200°C. Place 1L (4 cups) water in a large saucepan and bring to the boil over high heat. Reduce heat to low. Add the polenta in a slow, steady stream. Cook, stirring, for 6-7 minutes or until thick and creamy. Remove from heat and stir through half the parmesan. Spoon the lentil mixture into a 2L (8-cup) capacity ovenproof dish. Spread the polenta over the lentil mixture to cover and sprinkle with the remaining parmesan.
  4. Bake for 20 minutes or until golden. Set aside for 10 minutes to cool slightly. Top with the extra thyme and serve with the salad leaves.

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