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Home » Vegetarian Recipes » Savoury » Recipe: Courgette & Basil Polenta Wedges

Recipe: Courgette & Basil Polenta Wedges

August 22, 2015

Courgette & Basil Polenta Wedges
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My first polenta experience was not a good one – it was served up in one enormous dollop, unseasoned and entirely on its own as ‘the vegetarian option’ by a disgruntled chef in the French Alps.  Needless to say, I wasn’t a fan.

However when I later came across baked polenta some years later I was immediately converted.  Cheesy and soft in the middle with a deliciously crispy crust.  It is a great carrier for all sorts of ingredients through the seasons.  Why not use the basic recipe below and vary it with your own ingredient ideas? 

Don’t worry too much if you don’t have a 19cm cake tin to hand – you can make these in any baking tray or tin, just vary the cooking time a little if they are thicker or thinner than these.

Courgette & Basil Polenta Wedges 2

Please note: recipe is not vegan – this blog has been vegan since January 2016, but recipes before that date are vegetarian but not necessarily vegan.

Courgette & Basil Polenta Wedges

Courgette & Basil Polenta Wedges with quick tomato & olive ketchup

Kate Ford | The Veg Space
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Starter
Servings 8 wedges

Ingredients
  

For the Polenta Wedges:

  • 1 courgette, coarsely grated
  • 50 g cheddar cheese, grated
  • 1 red chilli, finely chopped
  • 20 g butter, cut into small cubes
  • 1 spring onion, finely chopped
  • handful fresh basil, roughly chopped
  • 120 g instant polenta
  • 450 ml vegetable stock

For the quick ketchup:

  • olive oil
  • 2 cloves garlic crushed
  • 1 chilli finely chopped
  • 6 pitted black olives finely chopped
  • 250 g passata
  • 1 tsp balsamic vinegar
  • 1 tsp caster sugar

Instructions
 

  • In a bowl, combine the grated courgette, cheese, chilli, butter, spring onion and basil.
  • Bring the vegetable stock to the boil in a saucepan, then remove from the heat and pour in the polenta in a steady stream, stirring constantly, then return to a low heat and cook for a further 3 minutes stirring vigorously throughout.
  • Remove the polenta from the heat and stir in the courgette and cheese mixture.
  • Grease a 19cm / 7.5 inch cake tin with olive oil, pour in the polenta mixture and smooth the top. Leave to cool and when it reaches room temperature, place in the fridge for at least half an hour.
  • Whilst the polenta is setting, make the ketchup. Heat 2 tbsp olive oil in a small pan, add the garlic and chilli and cook gently for 2-3 minutes. Add the passata, balsamic vinegar, sugar and olives and simmer gently for 10-15 minutes.
  • Preheat the oven to 180C / 350F / Gas Mark 4. Bake the polenta for 45-50 minutes until golden brown on top. When it has cooled slightly, remove from the tin and slice into 8 wedges. Serve with a crisp green salad and a bowl of ketchup to spoon over or dip the wedges into.
Tried this recipe?Let us know how it was!

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, Instagram or Pinterest.  Thanks!  Kate x

For more vegetarian polenta recipes from blogging friends why not try:

  • Helen’s Saucy Mushroom & Polenta Bake from Family Friends Food
  • Penelope’s Dairy-free Cheesy Polenta Chips from Penelope’s Pantry
  • Dannii’s Baked Garlic Polenta Fries from Hungry Healthy Happy

I’ve entered this recipe into the Meat Free Mondays challenge over at Jac’s Tinned Tomatoes blog.

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About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Emma @ Supper in the Suburbs says

    August 22, 2015 at 9:10 am

    Why do chefs think its ok to do veggie food so badly!? And polenta too!? Polenta can be a wonderful thing, and this recipe looks like no exception. I would happily munch away on these 🙂

    Reply
  2. Choclette says

    August 22, 2015 at 6:34 pm

    Oh that sound so typical of French chefs who think us vegetarians are a complete outrage. I used to cook with polenta a lot, but haven’t made any in a very long time. Your idea of adding courgettes is a brilliant one, especially now when are courgette plants are starting to produce. Time to root out my polenta jar methinks.

    Reply
  3. Petra says

    August 23, 2015 at 5:19 pm

    This sounds delicious! In Slovenia we tend to eat plain polenta as part of a main meal and it will be with some kind of sauce/gravy. I love this recipe as you mix polenta with other flavours which I am sure makes the dish really tasty.

    Reply
    • thevegspace says

      August 23, 2015 at 6:51 pm

      Sounds lovely, must try soft polenta again soon as I’m sure its lovely with a sauce as you suggest!

      Reply
  4. Laura says

    August 24, 2015 at 7:06 am

    I’ve not seen polenta baked like this before. Soft and cheesy yes, even chilled then fried but this I’ve got to try. I love all the favours you’ve used 🙂

    Reply
    • thevegspace says

      August 24, 2015 at 3:38 pm

      Thanks Laura! x

      Reply
  5. Anne says

    January 9, 2016 at 11:07 am

    I think these will be great for my lunch box or to snack feast on without feeling too guilty! I am so glad I asked for polenta recipes as the shares have been amazing! Always great to discover new recipes that I really want to eat, and make too!

    Reply
    • thevegspace says

      January 14, 2016 at 10:08 am

      Thanks Anne – yours look really delicious too!

      Reply
  6. bakingaddict says

    January 25, 2016 at 10:39 pm

    Thank you for a brilliant recipe. Mine didn’t turn out as nice as yours but it tasted absolutely delicious. I’ve added a link back to your blog for the recipe credit. http://themorethanoccasionalbaker.blogspot.co.uk/2016/01/courgette-polenta-and-cheese-wedges.html

    Reply

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