INGREDIENTS
1
pepper
1
onion
1/4
butternut squash/pumpkin
1
small bunch of asparagus - trimmed
1
eggplant
6
baby corns
12
cherry tomatoes - cut into halves
4 cloves
garlic - cut into quarters
1/4 tsp
dried mixed herbs
2 tbsp
olive oil
1/2 tsp
smoked paprika
Salt and black pepper to season
4 cups
stock (vegetable or chicken)
1 cup
water
1 cup
polenta
1/2 cup
parmesan
1/2 tsp
garlic powder
1 clove
garlic, grated
Salt and black pepper
2 tbsp
unsalted butter or extra-virgin olive oil