Polenta cake with roasted vegetables

Starch
 
Recipe from: 12/1/2002 12:00:00 AM
Preparation time: 20
Cooking time: 30
 
 

Ingredients

 
  • 500
    ml
    polenta
  • 3
    vegetable stock cubes
  • 60
    g
    grated Parmesan cheese
  • 15
    ml
    garlic, crushed
  • 150
    g
    mozzarella cheese, grated
  • 500
    g
    vegetables, cubed - aubergine, sliced red pepper, courgettes cut into chunks and onion quarters
  • 30
    ml
    olive oil
  • 10
    ml
    fresh marjoram leaves
Servings: Change Serving
 
 

Method

 
Cook the polenta according to pack instructions, adding the stock cubes to the boiling water.
When cooked and creamy, stir in the Parmesan cheese and garlic, then pour into a loose-bottomed cake tin lightly greased with olive oil.
Sprinkle with mozzarella cheese into the polenta.
Toss the selection of prepared vegetables in a little olive oil to coat evenly and arrange a generous layer on top of the polenta.
Sprinkle with the marjoram leaves and drizzle with olive oil.
Bake in a preheated 190 °C oven until the polenta has set and the vegetables are roasted.
Slice and serve hot or at room temperature.
 

Read more on: starch  |  bake
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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