This is so easy , sweet sticky red onions with a sprinkling of herbs provide a tasty topping for this polenta cake.
Mix together ......
675 ml of vegetable stock with 1 cup of polenta and a pinch of salt and bring to the boil in a pot stirring constantly .
Reduce the heat and continue stirring for 20 minutes until thick and pulling away from the sides of the pot.
Stir in 3/4 cup of grated parmesan and 1 tbs of oil and 1 tsp of nutmeg .
Spoon the mixture into individual greased ramekins and bake for 20 minutes at 180 deg C until lightly browned .
Heat 2 tbs of rice bran oil add 6 red onions quartered
The needles of 2 rosemary sprigs
The leaves of 2 sage sprigs
The leaves of 2 thyme sprigs
2 fat cloves of garlic thinly sliced.
Cook till tender .
Turn out the cakes onto serving plates and spoon the onion mix on the top.
Mix together ......
675 ml of vegetable stock with 1 cup of polenta and a pinch of salt and bring to the boil in a pot stirring constantly .
Reduce the heat and continue stirring for 20 minutes until thick and pulling away from the sides of the pot.
Stir in 3/4 cup of grated parmesan and 1 tbs of oil and 1 tsp of nutmeg .
Spoon the mixture into individual greased ramekins and bake for 20 minutes at 180 deg C until lightly browned .
Heat 2 tbs of rice bran oil add 6 red onions quartered
The needles of 2 rosemary sprigs
The leaves of 2 sage sprigs
The leaves of 2 thyme sprigs
2 fat cloves of garlic thinly sliced.
Cook till tender .
Turn out the cakes onto serving plates and spoon the onion mix on the top.
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