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