Double Smokey Chorizo & Baked Parmesan Polenta

Name: Double Smokey Chorizo & Baked Parmesan Polenta with Eggplant & Olive Gremolata
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Instant Polenta; 1 sachet Vegetable Stock Pot; 1 packet Parmesan Cheese; 1 Red Onion; 1 Eggplant; 1 Zucchini; 500 g Mild Chorizo; 1 packet Tomato Sugo; 1 packet Kalamata Olives; 1 packet Parsley; 2 Garlic; 1 Lemon; 1 drizzle olive oil; 20 g butter; 2 cup Boiling water

with Eggplant & Olive Gremolata

4.0(44)

Kajol KotechaUpdated on October 14, 2026

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Calories

:

1190 kcal

Protein

:

59.9g protein

Preparation Time

:

50 minutes

Difficulty

:

Easy

Allergens:

Milk
May contain traces of allergens
Gluten
Milk
Soy
Wheat
Sulphites

Let the oven do the hard work. Smokey chorizo and tender roasted eggplant come together on one tray, filling your kitchen with the kind of aroma that makes everyone wander in asking what's for dinner. Sitting atop a creamy Parmesan polenta and finished with a bright, zesty olive gremolata that lifts the whole dish with a hit of freshness, this dish is proof that weeknight cooking doesn't get better than this.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Instant Polenta

(May be present: Gluten, Milk, Soy, Wheat)

1 sachet

Vegetable Stock Pot

1 packet

Parmesan Cheese

(Contains: Milk)

1

Red Onion

1

Eggplant

1

Zucchini

500 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites)

1 packet

Tomato Sugo

(May be present: Gluten, Wheat)

1 packet

Kalamata Olives

1 packet

Parsley

2

Garlic

1

Lemon

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

2 cup

Boiling water

Nutritional Values

Calories1190 kcal

Energy (kJ)4990 kJ

Fat81.3 g

of which saturates34.2 g

Carbohydrate53.4 g

of which sugars18.8 g

Dietary Fibre12.5 g

Protein59.9 g

Sodium3970 mg

Potassium200 mg

Calcium10.9 mg

Iron0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. Line a 25cm square baking tin. Add instant polenta, stock concentrate and the butter.
Slowly whisk in the boiling water, then sprinkle over Parmesan cheese. Bake for 40-45 minutes, until polenta is cooked, all the water is absorbed and the cheese is golden.

2

Meanwhile, slice red onion into wedges.
Roughly chop eggplant, zucchini and mild chorizo.
Place veggies and chorizo in a large baking dish.
Drizzle with olive oil (1 tbs per person) and season with salt and pepper. Roast until tender, 20-25 minutes.
Remove baking dish from oven, stir through tomato sugo. Season to taste.

TIP: Adding enough oil will ensure the eggplant softens in time.

3

While the veggies are roasting, roughly chop kalamata olives and parsley. Finely chop garlic.
Zest lemon to get a pinch, then slice into wedges.
In a small microwave-safe bowl, microwave garlic and a good drizzle of olive oil, until fragrant, 30 seconds.
Add lemon zest, parsley and a good squeeze of lemon juice to the garlic oil. Season with pepper. Set aside.

4

Divide cheesy polenta traybake between plates. Top with smokey chorizo-veggie mixture and olive gremolata. Serve with any remaining lemon wedges. Enjoy!