Polenta cake with roasted vegetables

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

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

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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