Name: Polenta quiche
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 4x5 water vegetable stock salt and freshly ground black pepper; 250 ml maize meal polenta; 30 ml butter; 15 ml fresh chillies 573; 2 red onions sliced; 1 pepper green, yellow and red, diced; 150 g salami chorizo, sliced or diced; 125 ml cream cheese fresh basil to serve; 1 preheat the oven grill.

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Ingredients (9)

4x5	water — vegetable stock salt and freshly ground black pepper
250 ml	maize meal — polenta
30 ml	butter
15 ml	fresh chillies — 573
2	red onions — sliced
1	pepper — green, yellow and red, diced
150 g	salami — chorizo, sliced or diced
125 ml	cream cheese — fresh basil to serve
1	preheat the oven grill.

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Method:

We used cream cheese
instead of an egg custard, and cooked polenta instead of shortcrust pastry for
the base.

1. Preheat the oven grill.

2. Bring the water or stock to the boil (add a pinch of salt
is using water). Gradually sprinkle the polenta over the boiling water while
stirring continuously with a wire whisk. Beat until smooth. Cover and simmer
gently for 10-15 minutes or until the polenta is done. Stir occasionally to
prevent the polenta from sticking to the bottom of the saucepan.

3. Stir in the butter and season with salt and freshly ground
black pepper. 4 Divide the polenta among

4. small quiche tins or spoon into 1 large tin. Let it cool
slightly, then press it against the inside of the tin.

5. Topping Heat the oil and fry the onions until fragrant.
Add the peppers and stir-fry until just done.

6. Spoon the mixture into the polenta bases and arrange the
salami or chorizo on top.

7. Spoon cream cheese on top of the quiche/s and grill for
3-5 minutes or until lightly browned on top. Serve lukewarm garnished with
basil.