| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 175 |
g |
Maize meal or polenta |
| 1 |
l |
Vegetable stock |
| 50 |
g |
Butter or margarine |
|
|
Cayenne pepper; ground chilli and |
|
|
; mace |
| 1 |
tb |
Sunflower oil |
| 1 |
lg |
Onion |
| 250 |
g |
Mushrooms; sliced |
| 1 |
tb |
Dried mixed herbs de provence |
| 1 |
|
400 gram can chopped tomatoes; drained |
| 50 |
g |
Raisins |
| 75 |
g |
Cheddar cheese; grated |
INSTRUCTIONS
Place the polenta and stock in a large saucepan and bring slowly to the
boil, stirring all the time to keep the mixture smooth and to prevent it
going lumpy. When it comes to the boil, turn the heat down low and cook at
a slow simmer for 1-12 minutes, stirring occasionally.
Once the polenta is tender, beat in the butter or margarine until well
amalgamated. Season to taste with the spices, then spoon in to a shallow,
buttered ovenproof dish and smooth the top. Leave to cool. If you are
making this ahead of time, place in the refrigerator.
Heat the oil in a pan, add the onion, cover with a lid and soften over a
very low heat for 6-8 minutes. When soft, toss in the mushrooms and the
herbs, cover and steam gently for 5 minutes, stirring occasionally.
Add the tomatoes, stir well and heat through. Simmer gently for 5 minutes,
then add the raisins.
Sprinkle the polenta with the grated cheese, then spoon the vegetables over
the top. Bake in the oven at 180C/350F/gas 4 for 30 minutes.
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