Recipe

Baked cheesy polenta with salsa

These cheesy polenta cakes go beautifully with a zesty, refreshing avocado salsa.

Mar 31, 2010 1:00pm
  • 30 mins cooking
  • Makes 12 Item
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Ingredients

Baked cheesy polenta with salsa
  • 2 cup (500ml) chicken stock
  • 2 cup (500ml) water
  • 1 cup (170g) polenta
  • 1/2 cup (50g) pizza cheese
  • 100 gram feta cheese, crumbled
  • 2 medium avocados, peeled, chopped coarsely
  • 2/3 cup (100g) drained semi-dried tomatoes in oil, chopped coarsely
  • 1 lebanese cucumber, chopped coarsely
  • 1小红辣椒,切粗
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried chilli flakes
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) olive oil

Method

Baked cheesy polenta with salsa
  • 1
    Grease 12-hole (1/3-cup/80ml) muffin pan.
  • 2
    Bring stock and the water to the boil in medium saucepan; gradually stir in polenta. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheeses. Spoon polenta into muffin pan; smooth tops. Refrigerate 1 hour.
  • 3
    Preheat oven to 220°C (200°C fan-forced).
  • 4
    Bake polenta for 15 minutes. Gently turn polenta onto baking-paper-lined oven tray; bake about 5 minutes or until browned lightly.
  • 5
    Meanwhile, make salsa by combining remaining ingredients in medium bowl.
  • 6
    Serve warm polenta, top-side up, topped with salsa.

Notes

For a vegetarian option, use vegetable stock.

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