Combine the milk, thyme, and slat in a large saucepan over medium-high heat and bring to a simmer – do not boil. Decrease heat to low and gradually add polenta, whisking constantly to avoid lumps. Continue whisking until the mix thickens and pulls away from the side of the pan, about 20 minutes. Pour into a nonstick 8-inch loaf pan. Smooth top with spatula and cool about 45 minutes. Cover with gladwrap and refrigerate 1 hour, or overnight.
1 1/4 cup vegetable stock
1 large onion, halved & thin sliced
1 small eggplant cut into 3cm pieces
3 cloves garlic, minced
2 tsp salt
1 red capsicum, chopped into 1cm pieces
2 zucchinis, halved lengthwise and sliced in 1/2cm pieces
2 cups chopped tomato (or 400g can diced tomatoes)
1/3 cup hand-torn fresh basil leaves
1/2 tsp freshly ground black pepper
basil sprigs to garnish
Heat a large pan over medium-high heat. Add onion and 1tb of the stock, and saute for 3 minutes. Add the remaining stock, eggplant, garlic and salt. Saute, stirring often for about 5 minutes. Add capsicum, zucchini, tomatoes, basil and pepper. Saute for further 3 minutes. Cover and simmer over low heat, stirring occasionally, until the vegetables are just softened (about 5 minutes). Remove from the heat and set aside. Season to taste.