Illalangi Polenta & Veggie Slice

Ingredients:

• Extra virgin olive oil
• 6 eggs, beaten
• 2 cups of polenta
• 2 medium zucchini, grated
• 2 medium carrots, grated
• Salt and pepper to season
• 1 onion or cold shallot, finely diced
• 1 cup of baby spinach leaves
• 1/2 cup of chopped parsley
• 1 tub of Alexandrina Company    ricotta cheese, shredded
• 100g of cheddar cheese for top

Method:

1. Preheat oven to 175 degrees.
2. Add all ingredient to a large mixing bowl. Mix until well combined.
3. Pour mixture into parchment or silicone lined 20 x 30cm tray
4. Cook for approximately 45-60 minutes at 180C until browned on top and cooked through.
5. Allow to stand for about 10 minutes before slicing.

Perfect for lunches, dinner or a quick snack. Can be frozen and reheated in oven or microwave.'

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