Free Recipe Emanuele s Polenta
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Emanuele s Polenta Recipe
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
Emanuele s Polenta Preparation
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. DISCLAIMER© Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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