A healthy summer slice packed with green veggies. 

Prep time
15 mins
Cook time
1 hour
1 slice


  • 2 ⅔ cups vegetable stock
  • 2 ⅔ cups Community Co Lite Milk*
  • 1 ½ cups Community Co Aussie Polenta*
  • ½ cup Community Co Shredded Parmesan*
  • ½ cup fresh ricotta
  • 20g unsalted butter
  • 1 cup frozen peas
  • 2 small zucchinis
  • Community Co Sea Salt*
  • Community Co Black Peppercorns*
    For the Pesto:

  • 150g broccoli, cut into florets
  • ½ cup firmly packed basil leaves
  • 1 garlic clove, minced
  • ¼ cup Community Co Shredded Parmesan*
  • Juice of ½ a lemon
  • ½ cup olive oil

How to make:

  1. Preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging the long sides.
  2. For the pesto, place all ingredients in a food processor and whiz until smooth. Cover and place in fridge until needed.
  3. Place stock and milk in a saucepan over high heat. Bring to the boil then, stirring constantly, add polenta in a slow, steady stream. Reduce heat to low and cook, stirring, for 6-8 minutes until thick. Stir in parmesan, ricotta and butter. Season with salt and pepper.
  4. Using a julienne vegetable peeler or mandolin, slice the zucchini into long, thin spaghetti-like strips. Add to polenta mixture with half the pesto and stir to combine.
  5. Transfer to prepared pan, and with wet hands, spread out evenly. Bake for 40 minutes or until golden. Cool in pan. Turn out onto a board and drizzle with remaining pesto.

Sanitarium fact:

Polenta is a wholegrain, which means all 3 layers of the grain (the bran, endosperm and germ) have been left intact. Wholegrains have much higher levels of a range of different vitamins and minerals and have even been shown to improve cholesterol levels!


*Community Co products proudly at home at IGA.