Roast Vegetable Stacks With Pesto

• 2 cups vegetable stock or water
• 1/2 cup skim milk
• 5 1/4 ounces instant polenta
• 2 ounces Parmesan grated
• 2 1/2 tablespoons butter
• 4 Roma tomatoes quartered
• 2 zucchini sliced lengthwise
• 2 spanish onions cut into wedges
• 2 portobello mushrooms large, sliced
• 1 red bell pepper deseeded, sliced
• 1/4 pound ricotta cheese
• 1/3 cup pesto
• baby spinach to serve
• 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 grated, butter, tomatoes, zucchini, onions, portobello mushrooms, red bell pepper, ricotta cheese, pesto, baby spinach, balsamic vinegar

Taken from www.yummly.com/recipe/Roast-Vegetable-Stacks-with-Pesto-1403800 (may not work)