Illalangi Polenta & Veggie Slice


  • 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



  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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