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


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