Griddled polenta discs are topped with a roasted Mediterranean vegetable medley and rocket and spinach sauce.


  • 1.3 litres of good quality vegetable stock

  • 250g/9oz polenta

  • 150g/6oz baby vine tomatoes

  • 1 red pepper, de-seeded and cut into 6

  • Good quality extra virgin olive oil

  • 2 tsp fresh oregano

  • I aubergine, sliced lengthways

  • 2 courgettes, sliced lengthways

  • 4 grilled artichokes from a jar

  • Handful of baby spinach

  • Handful of rocket

  • 1 garlic clove, crushed

  • Juice and zest of a lemon

  • 2 tbsp toasted pinenuts


  • 1.

    Heat the oven to 180C. Heat a griddle pan to smoking hot.

  • 2.

    Pour the stock into a large saucepan, bring to the boil and then whisk in your polenta. Reduce to a simmer and cook for about 30 minutes, stirring frequently.

  • 3.

    Grease a large baking tray with some olive oil then pour in your cooked polenta. You want a depth of 1cm/½ inch thick. Allow to cool completely.

  • 4.

    Next place your tomatoes and pepper in a roasting tray along with oregano, drizzled with olive oil. Roast in a medium oven. Take out of the oven and in the artichokes and a handful of capers.

  • 5.

    Meanwhile brush your courgettes and aubergines with oil and griddle until nicely lined and cook through.

  • 6.

    When the polenta is completely cooled cut into circles using your largest cutter, about 8cm/3 inches. Brush with oil then griddle until nicely lined on both sides.

  • 7.

    Make your dressing by blending the remaining olive oil with the spinach, rocket, lemon juice, garlic and pinenuts.

  • 8.

    To serve, place a circle of polenta in the centre of each plate and top with the griddled vegetables, then the roasted vegetables and a dollop of the rocket and spinach sauce.

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