Polenta biscuits with red and yellow pepper salsa

Recipe from: 5/27/1998 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • BISCUITS
  • 110
    g
    cake flour
  • 110
    g
    polenta
  • 2
    ml
    salt (you may need a little more)
  • 90
    g
    butter
  • 1
    egg, beaten
  • SALSA
  • 1
    each red and yellow sweet peppers, halved and seeded
  • 1
    onion, peeled
  • 15
    ml
    olive oil
  • 15
    ml
    balsamic vinegar
  • salt and pepper
  • crème fraîche to serve
 

Method

 
SALSA: Place peppers and onion in a roasting pan, drizzle with olive oil and roast for 35 to 40 minutes, or until charred. Cool peppers in a plastic bag, then peel off skin and chop flesh finely. Discard outer layer of onion and chop onion finely. Combine peppers, onion and vinegar and season to taste. BISCUITS: Combine flour, polenta and salt in a bowl. Rub in butter and stir in egg to form a dough. Roll out to 1 cm thick on a lightly floured surface. Cut out shapes with a 5 cm biscuit cutter. Refrigerate for 30 minutes. Bake at 180 ºC for 15 minutes, or until lightly browned. Cool. Top with crème fraîche and salsa. Makes 30
 

Read more on: bake  |  roast
 

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