This isn't how the meal looked when I cooked it last night, it's a photo from the cookbook!
During my stint at the charity shop last week I found a vegetarian cookbook filled with recipes devised for young babies and small children with another section for older children and family meals. As I'm always trying to make sure I get lots of fruit and veg into the family diet I was thrilled to find this book and have earmarked lots of new things to try.
Last night was the turn of this vegetable and cheesy polenta bake. G, T and S returned more or less clean plates and G took the leftovers into work today for lunch. Result!
If you fancy giving it a go...
Pour 4oz instant polenta onto 17floz boiling water, stirring all the time. Cook until thick and smooth. Take off the heat. Stir in 3oz grated cheese and season with black pepper. Pour into a shallow rectangular dish and leave to cool and set.
In a saucepan heat a lttle oil and fry and onion, garlic, red pepper and a cubed butternut squash. Fry for a few minutes then add 14oz can chopped tomaotes and quarter pint of vegetable stock and a dash of Italian seasoning. Cover and simmer for 15 mins. Transfer to an ovenproof dish.
The recipe then suggests using cookie cutters in different shapes such as sun, moon, hearts to cut out the cooked polenta and arrange on top of the veg mix. Top the polenta with more grated cheese and bake for 15 minutes. I served this with green beans. Enjoy!