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Baked cornmeal squares

Name: Baked cornmeal squares
Total time: 50 min
Yield: 4
Ingredients: 0.875 cup vegetable stock; 0.375 cup Whole milk (full-cream); salt; peppers; 0.667 cup Polenta (instant, quick-cooking polenta); 2 Tbsps olive oil; Nutmeg; 3 cups sheep cheese (crumbled); 0.5 cup basil Pesto; 0.5 cup Walnut (chopped); 1 small onion (finely chopped); Oil (for sprinkling); peppers (to serve); Tomatoes (to serve)

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Difficulty:

easy

Preparation:

50 min.

Preparation

Ingredients

for

servings

Ingredients: ⅞ cup vegetable stock; ⅜ cup Whole milk (full-cream); salt; peppers; ⅔ cup Polenta (instant, quick-cooking polenta); 2 Tbsps olive oil; Nutmeg

In addition: 3 cups sheep cheese (crumbled); ½ cup basil Pesto; ½ cup Walnut (chopped); 1 small onion (finely chopped); Oil (for sprinkling); peppers (to serve); Tomatoes (to serve)

How healthy are the main ingredients?

Polenta Walnut olive oil salt Nutmeg onion

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Preparation steps

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.

Baked cornmeal squares

Ingredients

Preparation steps

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