Google: “Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Since it’s made from corn, polenta tastes like corn but typically has a mild flavour. Its neutral flavour profile means it readily soaks up other flavours while cooking, such as broth, milk, butter or cheese.”
With some leftovers of zucchini, red and yellow capsicums, mushrooms and polenta, I decided to combine them all together to make a dish. It’s like frittata but without eggs. This is my first savoury polenta dish, so I decided to bake it using pie dish and serve with lettuce and some red and yellow capsicums.
This one of my lazy meals where all the ingredients are leftovers, just throw everything in and mix well then spoon into prepared pie dish or casserole dish and bake. While it is baking, I can have a quick bath and come out dinner is ready. Let’s bake!!!!
1/2 zucchini, cut into bite size
1/2 each red and yellow capsicum, cut thinly
170 ml vegetables stock
170 ml milk
100 g polenta
40 g Parmesan Pecorino cheese
2 Tbs butter
1 1/2 Tbs basil pesto
Preheat oven 200 degrees C. Greased pie dish with butter. Set aside. Put stock and milk in a pot on high heat. Bring to boil then stirring constantly, add polenta in slow steady stream. Reduce heat to low and cook stirring for about 6-8 minutes until thick. Stir in Parmesan Pecorino cheese and butter. Season with pepper.
Add zucchini to polenta and mixed in pesto. Stir to combined. Transfer to prepared pie dish and with a wet metal spoon spread out evenly. Gently press in both capsicums into polenta. Sprinkles Italian seasoning over the top. Garnish 4 mushrooms around the top and in the middle place 3 mushrooms.
Bake 40-45 minutes or until golden. Switch off oven and leave in oven for 15 minutes. Remove from oven onto rack to cool further 5 minutes. Serve with lettuce and some of the red and yellow capsicums. Enjoy!!!!
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