Spiced Semolina Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 7 h.
Ready in
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 2 shallots (finely chopped)
- 4 cups vegetable stock
- 2 green chili peppers (finely diced)
- 1 green Bell pepper (diced)
- 1 ½ cups Polenta
- 6 Tbsps grated Parmesan
- 1 Tbsp chopped parsley
- 2 Tbsps butter
- 1 tsp chopped rosemary
- salt
- peppers
- To garnish
- sliced scallions
- julienned onions
- black peppercorns (crushed)
- Chives
Preparation
Kitchen utensils
1 Skillet, 1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spatula, 1 Toothpick
Preparation steps
1.
Heat 2 tablespoons olive oil in a pan and cook the shallots until translucent.
2.
Add the stock and bring to a boil. Add the chillies, peppers and rosemary and gradually trickle in the polenta, stirring constantly. Simmer gently for 1 to 1 ½ minutes until the polenta starts to swell. Cover, set aside and leave to stand for 10 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Brush a deep baking tray with a little olive oil.
4.
Reheat the polenta and mix with 4 tablespoons grated Parmesan, the chopped parsley, 2 tablespoon olive oil, the butter, salt and pepper to taste and stir until creamy.
5.
Turn the polenta into the tray, spread evenly and brush the surface with the remaining olive oil. Leave to cool at room temperature for 1 hour and then chill in the refrigerator for 4 to 5 hours.
6.
Cut out small cakes (6-7 cm|3" in diameter) from the polenta with a round cutter. Place on the baking tray and sprinkle with the remaining Parmesan. Bake for 5-8 minutes.
7.
Garnish with spring onion rings, onion strips, peppercorns and chives.
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