Baked Cornmeal Squares
- ⅞ cup vegetable stock
- ⅜ cup Whole milk (full-cream)
- ⅔ cup Polenta (instant, quick-cooking polenta)
- 2 Tbsps olive oil
Put the vegetable stock and milk into a pan with a little salt and bring to the boil.
Sprinkle in the polenta, stirring, then cover and cook gently over a low heat for about 15 minutes. Stir frequently to stop it sticking. Stir 1 tbsp oil into the polenta and season with nutmeg and pepper.
Grease a baking tray and spread the polenta on it approximately 1-2 cm thick. Leave to go cold.
Mix the crumbled cheese with the nuts and pesto. Spread on the cold polenta. Sprinkle with olive oil and put into an oven preheated to 180°C (160° fan) | 350F | gas 4 for 15-20 minutes.
Cut into squares or triangles immediately and serve on plates with stewed peppers and tomatoes.