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Polenta and zucchini lasagne



  • 1.

    Add 1 cup of polenta to 4 cups of boiling water, stir frequentlyuntil thick. Remove and allow to cool for 5 minutes. Roughly divide polenta into a quarter and use the first quarter to line the bottom of a rectangular baking dish. Cover the polenta with pasta sauce, zucchini and a third of the cheese, season. Continue cooking for another 3 layers, ensuring the last layer is mozzarella. Bake in a 180C oven for 30 minutes or until the cheese is nice and brown on top. Enjoy with a yummy salad or roast vegies.


Optional – substitute zucchini for whatever vegetable you like, eg mushrooms, sweet potato, baby spinach.

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Andrew Graham

Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Polenta and zucchini lasagne.


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