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Slow-Roasted Halloumi Bake with Polenta
A slow-roasted Italian halloumi bake with spinach, eggplant and zucchini, finished with pecorino romano, parmesan and fresh basil, served over polenta.
Ingredients
Instructions
Slice the halloumi and simmer it over medium-high heat until well browned, about 7 minutes.
Add the spinach, eggplant and zucchini, cooking until softened, about 4 minutes.
Stir in the pecorino romano, parmesan and fresh basil for 3 minutes.
Cook the polenta separately, stirring until thickened.
Let everything simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
