Roast Vegetable Stacks With Pesto

• 2 cups vegetable stock or water
• 1/2 cup skim milk
• 5.25 oz instant polenta
• 2 oz Parmesan, grated
• 2 1/2 tbsp butter
• 4 None Roma tomatoes, quartered
• 2 None zucchini, sliced lengthwise
• 2 None Spanish onions, cut into wedges
• 2 None large Portobello mushrooms, sliced
• 1 None red bell pepper, deseeded, sliced
• 1/4 lb ricotta cheese
• 1/3 cup pesto
• None None baby spinach, to serve
• None None balsamic vinegar, to serve

1. Preheat oven to 325u0b0F. Lightly grease and line a 12x8 inch baking tray with parchment paper.
2. Bring stock and milk to a boil over medium heat. Gradually whisk in polenta. Reduce heat and simmer for 3 mins, whisking constantly, until thick. Remove from heat, add 1/4 cup Parmesan and butter. Season. Transfer to prepared tray and smooth surface. Chill then cut into thirds.
3. Arrange vegetables in a single layer on a baking tray lined with parchment paper. Drizzle with olive oil and season. Bake for 40-45 mins, until tender.
4. Increase oven to 400u0b0F. Place one strip of polenta on another baking tray lined with parchment paper. Spread ricotta and pesto over polenta then arrange 1/2 of the vegetables on top. Repeat layers, finishing with polenta. Sprinkle with remaining Parmesan and bake for 15-20 mins, until cheese melts. Cut into 4 portions.
5. Serve hot with baby spinach, drizzled with balsamic vinegar.

vegetable stock, milk, polenta, parmesan, butter, tomatoes, zucchini, onions, portobello mushrooms, red bell pepper, ricotta cheese, pesto, baby spinach, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/25977 (may not work)