Caramelized Vegetable and Polenta Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love polenta (and caramelized vegetables), so this recipe really appeals to me. Prep time doesn't include the cooking, cooling and peeling of the capsicums! Ingredients:
2 red capsicums |
2 green capsicum |
1 large onion, thickly, sliced |
2 cloves garlic, crushed |
2 tablespoons sugar |
20 ml red wine vinegar |
500 ml milk |
875 ml chicken or 875 ml vegetable stock |
1 1/2 cups polenta |
165 ml cream |
1/4 cup parmesan cheese |
Directions:
1. 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.
2. Remove the skins and cut into thick slices.
3. Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
4. Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
5. Remove from the heat.
6. Bring the milk and stock to the boil.
7. Stir in the polenta and cook stirring for about 5 minutes.
8. Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
9. Put the capsicum mixture over the top and cook at 220c for 15 minutes.
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