Tuesday, November 2, 2010

Polenta cake with salsa : Wk45/2

Serves 4 : Very easy : Quick but needs extra time for cooling
4 cups vegetable stock
1 ½ cups polenta
4 Tblsp chopped basil

Salsa: combine these ingredients
500gm cherry tomatoes, quartered
1 small avocado, cubed
1 small tin sweetcorn kernels
1 small red onion, chopped
2 Tblsp chopped coriander
2 Tblsp thick mint sauce
60ml lemon juice

Bring the veg stock to a boil
Mix the polenta to a thin paste with extra water.
Pour the polenta paste into the stock while stirring continuously.
Add the basil and stir well.
Cook for 5 minutes.
Spray a shallow, wide pyrex dish with non-stick cooking spray.
Put the cooked polenta into the pyrex dish and spread it evenly.
Leave to cool.

Once cool, turn the polenta out onto a board.
Cut into squares, or use a cookie cutter, and spray with cooking spray.

Spray a ridged pan with non-stick cooking spray.
Dry fry the polenta cakes for about 5 minutes per side.
They should be lightly browned and crispy on the outside.

Serve the polenta cakes with the salsa and a fresh green salad.

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