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1.
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Pre-heat oven to 375.
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2.
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Heat olive in saucepan over medium-high.
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Cook carrots, onion, and red pepper for roughly 5 minutes.
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Add oregano, garlic and chilli flakes, stir about 2 minutes.
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3.
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Add tomatos and broth, bring to a boil and reduce heat to simmer uncovered for about 15 minutes (until vegetables are cooked through).
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Add basil, spinach and beans, cook 2 more minutes until spinach wilts.
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4.
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Meanwhile, in a saucepan, bring milk to a boil.
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Slowly add polenta, stirring constantly.
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Reduce head to medium-low until thickened.
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Add lemon zest.
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5.
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Spoon vegetable mixture into ovenproof dishes, top with polenta and sprinkle with parmesan.
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Grill roughly 5 minutes, until cheese is browned.
