2 February 2017

Polenta lasagne with roasted vegetables and halloumi + Cooking video

After a long while I made a little cooking video. I only filmed it on my phone and just a couple of times asked my partner to assist with the filming. Otherwise I held the phone in one hand and did whatever cooking steps with the other. It means the quality isn't the greatest by any means, but it's just a bit of fun. I hope you enjoy watching, and you may not have to read the method below, if you follow the video. Sometimes it's also much easier to show the steps rather than writing them down in a nice and concise way.

The dish itself is a lasagne with roasted vegetables and halloumi, where traditional lasagne sheets have been replaced by polenta sheets. I had planned this dish in my head for a long time, and finally I managed to execute it. It was a nice task for a Sunday afternoon with the different steps and very rewarding in the end. It was a really tasty dish, and I would make it again, if only I have the necessary time. Any vegetables really that you fancy can be used here, halloumi and extra mozzarella are optional and you can season your polenta in different ways.

Have a look at the video and the detailed recipe can be found below. The video is also on Youtube.

Polenta lasagne with roasted vegetables and halloumi

Ingredients for about 4 medium ramekins

Polenta lasagne sheets

650 ml vegetable stock
1 tsp sea salt
125 g polenta
50 g vegetarian pasta cheese (veggie parmesan)
Fresh oregano
Fresh basil
Dried marjoram


3 large romano peppers
400 g vine cherry tomatoes
2 shallots
4 garlic cloves
Olive oil for roasting
Fresh oregano
Fresh basil
Salt to taste
Ground black pepper to taste
250 g halloumi
Vegetable oil for frying
100 g grated mozzarella


Make the polenta lasagne sheets first, as they need some resting time in the fridge. Cook the polenta and add the cheese and seasoning. Roll out into fairly thin sheets once cooled down, which is easy to do between two baking parchments. Let rest in the fridge for at least 30 minutes.

Chop the peppers into generous chunks and start roasting them in the oven. Add the cherry tomatoes, sliced garlic and shallot rings later and roast them also. Season the vegetables.

Slice the halloumi and fry it in vegetable oil on a hot pan until golden brown.

Cut the polenta sheets into suitable sized pieces for your oven dish. I even made a couple of stencils from baking paper for mine, which made it a lot easier.

Layer the polenta sheets, roasted vegetables and fried halloumi into an oven dish or smaller ramekins, cover with grated mozzarella and bake at 200 for about 30 minutes.


Your VegHog

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Thanks for reading! I would very much appreciate any comments or suggestions from you.