Spicy Polenta Roasted Vegetable Pesto Terrine

Ingredients:
(makes 2 servings)

• 1/2 cup organic polenta
• 1 cup water
• 1/2 cup whole milk
• pinch of sea salt
• 1/2 cup Parmesan, grated
• Sun-dried tomatoes, chopped
• Fresh thyme and oregano, minced
  
• Roasted vegetable pesto
• 1/2 cup goat cheese, grated

1. Grease baking dish. Preheat broiler at 180C.
   
2. Bring water, milk and sea salt to boil. Stir in polenta to cook. Remove from heat wheng liquid is fully absorbed.
   
3. Add Parmesan, sun-dried tomatoes and herbs. Stir to combine well.
4. Pour half the cooked polenta to the prepared baking dish. Smooth out to a even layer. Let cool slightly. (if you are going to make bake egg, bake the cooked polenta now.)
   
5. Top the bottom layer with pesto and grated goat cheese. Cover with the other half of cooked polenta. (or eggs) Smooth out and let cool.
   
6. Lightly brush the surface with olive oil. Broil for 10 minutes or until the top turns golden brown. (Broil until the eggs are cooked to desired consistency.)
   
7. Cut into individual serving sizes to serve.