Vegetables with Polenta

I didn´t take many photos as I was making this dish as I wasn´t thinking of blogging it but it looked so tasty(and was) that I´ve ended up posting it. As I eat a lot of meat, I sometimes like to eat a healthier, vegetarian option but find it really difficult to find different vegetarian recipes that I don´t find too bland or boring. I was flicking through my Weight Watchers Made to Measure Cookbook by Ann Page Wood when I came across this recipe and as I had some polenta lurking at the back of my cupboards waiting to be used up, I thought this was recipe was ideal.

Ingredients (serves 2) (adapted from Weight Watchers Made to Measure Cookbook)

1/2 pint (300ml) water
2 oz (60g) polenta (I used quick cooking polenta)
15g Parmesan cheese & 30g grated Cheddar cheese
1 tbsp olive oil
1 garlic clove, minced
4 oz (120g ) leeks, sliced
45 g fennel, thinly sliced
1/2 -1/4 red pepper, cut into squares
2 oz (60g) canned sweetcorn, drained
2 oz (135 g) drained canned chickpeas & 2 tbsp of chickpea liquid
1/2 tin of tinned tomatoes
1/4 tsp dried mixed herbs
salt & pepper to taste

Method
1. Boil the water and add polenta (add salt to taste) and cook for about 15 minutes till polenta thickens and absorbs all the water (keep stirring so polenta doesn´t stick to the saucepan).
2. Take pan off the heat and add all of the Parmesan and some of the Cheddar and mix.
3. Wet a chopping board and spread the polenta on board till about 2cm thick and leave to set.
4. Heat olive oil in a saucepan and add garlic, leeks, pepper and fennel. Cover and cook on a low heat for 5-6 minutes.
5. Add the rest of the ingredients and season with salt & pepper.
6.Cover and cook for about 20 minutes.
7. Place vegetables in a casserole dish and place polenta, cut into triangles, on top and sprinkle remaining Cheddar cheese over everything.
8.Place under a preheated grill until golden brown and bubbling.

* I´m not sure how English this dish is but seeing as it´s in a British recipe book, it´s now British!