3.0
(1)
Your folders
Your folders

Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 200°C. Grease a 26cm loose-bottomed tart pan.
Step 2
Combine the stock and 1 cup (250ml) water in a saucepan over medium heat.
Step 3
Bring to a simmer, then add the polenta in a slow, steady stream, whisking constantly. Cook, stirring occasionally, for 10-12 minutes until slightly thickened.
Step 4
Add the parmesan and thyme. Season, then cook, stirring, for a further 2-3 minutes until melted and combined.
Step 5
Pour into prepared pan and bake for 20 minutes or until slightly crisp on the outside. Remove from oven and top with the onion, zucchini, capsicum, eggplant and bocconcini. Season well and drizzle with olive oil, then bake for a further 5-7 minutes until the zucchini is slightly tender and the cheese has melted.
Step 6
Remove from oven and allow to cool slightly in the pan.
Step 7
Remove tart from pan, scatter with olives and basil leaves, then serve.
Your folders

479 viewsolivemagazine.com
Your folders

343 viewsallrecipes.com
4.5
(26)
30 minutes
Your folders

310 viewstaste.com.au
Your folders

266 viewstaste.com.au
Your folders

322 viewstaste.com.au
5.0
(1)
10 minutes
Your folders

392 viewsgonnawantseconds.com
5.0
(2)
Your folders

292 viewsurbanblisslife.com
5.0
(10)
Your folders

406 viewsdinneratthezoo.com
5.0
(7)
1 minutes
Your folders

356 viewstherecipecritic.com
10 minutes
Your folders

287 viewswellseasonedstudio.com
5.0
(2)
Your folders

266 viewsasouthernsoul.com
5.0
(1)
Your folders

642 viewsthe-girl-who-ate-everything.com
4.2
(6)
Your folders

539 viewswellplated.com
5.0
(4)
Your folders

619 viewsdelish.com
Your folders

461 viewsallrecipes.com
4.7
(57)
Your folders

772 viewsdelish.com
5.0
(2)
Your folders

622 viewstasteofhome.com
4.9
(37)
Your folders

448 viewsspendwithpennies.com
5.0
(4)
10 minutes
Your folders

358 viewsfoodnetwork.com
5.0
(3)