Prep 20minute(s)
Ready In 45minute(s)
Serves 4
Ingredients
- black pepper
- 1 red capsicum, cut into strips
- 1 red onion, cut into wedges
- 1 cup polenta
- 1 medium eggplant, cut into slices
- 1 medium zucchini, cut into strips
- 1/2 cup basil leaves, roughly torn
- 1/2 cup KRAFT Balsamic Italian Dressing
- 1/2 punnet cherry tomatoes
- 125g block PHILADELPHIA Cream Cheese, broken into small pieces
- 2 tablespoons KRAFT* Grated Parmesan Cheese
- 30g butter, cubed
Instructions
- Add polenta to 1 litre of salted boiling water. Cook over a low heat, stirring constantly for 5-6 minutes. Stir in the Parmesan and butter. Pour into a 16 x 25cm lined oven tray.
- Toss together the vegetables with 1/2 of the dressing. Grill on a hot grill plate until cooked through. Mix through remaining dressing, basil and pepper.
- Scatter PHILADELPHIA over polenta, and place under a hot grill for 5 minutes. Cut into wedges and serve with balsamic vegetables.
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