Polenta cake with roasted vegetables

Ideas
8 servings Prep: 20 mins, Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (8)

500.00 ml maize meal — polenta
3.00 stock cube — vegetable
60.00 g parmesan cheese — grated
15.00 ml garlic — cloves, crushed
150.00 g mozzarella cheese — grated
500.00 g vegetables — cubed
30.00 ml fresh chillies — 573
10.00 ml fresh marjoram
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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.



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