Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Polenta and Veg Stacks

Index » Mains » Polenta and Veg Stacks


  • 1 cup polenta
  • 1 litre boiling water
  • 1 teaspoon vegetable stock (or assorted herbs)
  • 1 teaspoon chilli sauce
  • 1/2 cup chopped tomato puree, warmed

  • 2 roasting potatoes
  • 1 carrot
  • 1/2 zucchini
  • 1 clove garlic
  • 2 figs

  • olive oil
  • salt and pepper to taste


  1. In a medium sauce pan add boiling water and herbs/stock.
  2. Slowly pour in the polenta, stirring. Once all polenta is added, cook for a further 2 minutes. Stir through chilli sauce.
  3. Pour polenta into a square tin and press down firmly. Toast under the grill until slightly golden.
  4. Meanwhile, chop vegetables into bite sized pieces and roast in a well oiled pan for 1 hour.
  5. Tap polenta out of the tin and cut into squares.
  6. On a plate place a polenta square and pour over some warm tomato puree. Top with roast vegetables. Season with salt and pepper and feast on corny goodness. (serves 2 mains)