Saturday, September 5, 2009

chilli spiced polenta cakes

what you need
1 1/2 cups polenta
1/2 cup diced roasted green chilies
1 small onion, finely diced
3 cloves garlic, minced
3 cups chicken broth
Salt and pepper
1/4 cup grated parmesan cheese

what to do
Sweat the onion and garlic in a dash of oil. Add the green chilies and the stock and bring to a boil. Stir in the polenta and keep stirring until the spoon stands up-right without falling over, about ten minutes.

Spoon polents mixture into well greased muffin trays, and bake for 25-30 minutes at 180c or until golden brown.

Serve warm with crisp salad and red pepper sauce or tomato salsa

2 comments:

  1. Hi Mildred yes and so easy to make, great for brunch or a picnic, great eaten at room temperature

    ReplyDelete