Directions:
- Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
- Remove the skins and cut into thick slices.
- Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
- Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
- Remove from the heat.
- Bring the milk and stock to the boil.
- Stir in the polenta and cook stirring for about 5 minutes.
- Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
- Put the capsicum mixture over the top and cook at 220c for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.95 Kcal (2143 kJ) | ||
| Calories from fat | 247.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.45g | 42% | |
|---|---|---|---|
| Cholesterol | 147.57mg | 49% | |
| Sodium | 294.93mg | 12% | |
| Potassium | 533.33mg | 11% | |
| Total Carbs | 29.8g | 10% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 34g | 68% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.5mg | 9% | |
| Calcium | 261.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 143.18 Kcal (599 kJ) | ||
| Calories from fat | 69.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 42% | |
|---|---|---|---|
| Cholesterol | 41.27mg | 49% | |
| Sodium | 82.49mg | 12% | |
| Potassium | 149.16mg | 11% | |
| Total Carbs | 8.33g | 10% | |
| Sugars | 2.24g | 32% | |
| Dietary Fiber | 0.64g | 9% | |
| Protein | 9.51g | 68% | |
| Vitamin C | 1.9mg | 11% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.4mg | 9% | |
| Calcium | 73.1mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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