Cornmeal Bake with Vegetables

Name: Cornmeal Bake with Vegetables
Total time: 1 h
Yield: 6
Ingredients: 1.333 cups Soy milk; 1.667 cups vegetable stock; 1 cup instant Polenta; 0.75 cup grated vegan cheese; 1 Tbsp olive oil (plus extra for drizzling); freshly grated Nutmeg; 6 Red onions (quartered, layers separated); 1 sprig rosemary (needles only); 2 sprigs Sage (leaves only); 2 sprigs thyme (leaves only)

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 1.333 cups Soy milk; 1 ⅔ cups vegetable stock; 1 cup instant Polenta; ¾ cup grated vegan cheese; 1 Tbsp olive oil (plus extra for drizzling); freshly grated Nutmeg; 6 Red onions (quartered, layers separated); 1 sprig rosemary (needles only); 2 sprigs Sage (leaves only); 2 sprigs thyme (leaves only)

How healthy are the main ingredients?

Soy milk Polenta olive oil Sage thyme rosemary

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Preparation steps

Preheat the oven to 180°C (160°C fan) 350°F, gas 4 and line a baking tray with greaseproof paper.

Place the soya milk and stock in a pan and bring to a boil. Add the polenta and cook, stirring continuously until the mixture is thick. Stir in half the cheese and the oil and beat well. Season with salt, ground black pepper and nutmeg.

Spread the polenta onto the baking tray and top with the onions and the herbs. Sprinkle with the remaining cheese and drizzle with oil.

Bake for about 40 minutes, until the onions are tender.