Slow-Roasted Halloumi Bake with Polenta

Name: Slow-Roasted Halloumi Bake with Polenta
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces halloumi; 2 spinach; 1 eggplant; 1/2 cup zucchini; 300g polenta; 2 tbsp pecorino romano; 1 tbsp parmesan; 1/4 cup fresh basil; 1 tbsp olive oil; to taste salt and black pepper

A slow-roasted Italian halloumi bake with spinach, eggplant and zucchini, finished with pecorino romano, parmesan and fresh basil, served over polenta.

Total time

40 min

Prep

12 min

Cook

28 min

Difficulty

medium

Cuisine

Italian

gluten-freevegetarian

Ingredients

4 pieceshalloumi

2spinach

1eggplant

1/2 cupzucchini

300gpolenta

2 tbsppecorino romano

1 tbspparmesan

1/4 cupfresh basil

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

241

Protein

11.3g

Fat

12.2g

Carbs

22.7g

Fiber

5.4g

Sodium

580mg

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