Name: Polenta biscuits with red and yellow pepper salsa
Yield: 0 serving
Cuisine: Bake
Ingredients: 110.00 g flour cake; 110.00 g maize meal polenta; 2.00 ml salt; 90.00 g butter; 1.00 eggs beaten; 1.00 pepper yellow and red, deseeded and halved; 1.00 onion peeled; 15.00 ml fresh chillies 573; 15.00 ml vinegar balsamic; salt and freshly ground black pepper; crème fraîche to serve

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Ingredients (11)

BISCUITS

110.00 g	flour — cake
110.00 g	maize meal — polenta
2.00 ml	salt
90.00 g	butter
1.00	eggs — beaten

SALSA

1.00	pepper — yellow and red, deseeded and halved
1.00	onion — peeled
15.00 ml	fresh chillies — 573
15.00 ml	vinegar — balsamic
	salt and freshly ground black pepper
	crème fraîche — to serve

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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