Harvest polenta bake with rocket, capsicums and feta

I've never had much luck with baked polenta but this one looks great in the picture and is from my favourite recipe book...

4 cups water
finely grated zest of 1 lemon
1 cup of quick-cooking polenta
140g rocket, spinach or silverbeet, finely chopped
2 tbsp pesto
1/4 cup chopped coriander or mint
150g feta crumbled
2 large capsicums, thinly sliced
2 cloves of garlic crushed

Preheat the oven to 200 degrees C. Place water in a medium saucepan with zest, salt and pepper and bring to the boil. Add polenta in a low stream, stirring until fully absorbed. Cover and cook for 5 minutes. Stir in rocket or other chopped greens, pesto, coriander or mint and half the feta.

Grease a 25cm shallow banking dish with a little butter or oil and spoon polenta mixture into the dish. Heat oil and cook capsicums and garlic over a medium heat 2-3 minutes until softened. Spoon over polenta and top with remaining feta. Bake 20 minutes or until puffed and golden.

Variations:
- Corn, mint and feta polenta. Prepare polenta as above, stirring in 2 cups of corn kernels and 1/2 cup of chopped mint in place of the rocket, pesto and herbs.
- Mushroom and blue cheese polenta. Prepare polenta as above, using 500g cooked mushrooms and 150g crumbled blue cheese in place of rocket, pesto herbs and feta. Slice the 500g mushrooms and fry in butter with a little garlic until browned and no longer juicy. Stir into polenta with half the cheese and scatter the other half on top with some chopped walnuts.

Serves 4, from Annabel Langbein eat fresh