Name: Baked cheesy polenta with salsa
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cup (500ml) chicken stock; 2 cup (500ml) water; 1 cup (170g) polenta; 1/2 cup (50g) pizza cheese; 100 gram feta cheese, crumbled; 2 medium avocados, peeled, chopped coarsely; 2/3 cup (100g) drained semi-dried tomatoes in oil, chopped coarsely; 1 lebanese cucumber, chopped coarsely; 1 small red capsicum, chopped coarsely; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1/2 teaspoon dried chilli flakes; 1/4 cup (60ml) red wine vinegar; 1/4 cup (60ml) olive oil

Ingredients

2 cup (500ml) chicken stock

2 cup (500ml) water

1 cup (170g) polenta

1/2 cup (50g) pizza cheese

100 gram feta cheese, crumbled

2 medium avocados, peeled, chopped coarsely

2/3 cup (100g) drained semi-dried tomatoes in oil, chopped coarsely

1 lebanese cucumber, chopped coarsely

1 small red capsicum, chopped coarsely

1/3 cup coarsely chopped fresh flat-leaf parsley

1/2 teaspoon dried chilli flakes

1/4 cup (60ml) red wine vinegar

1/4 cup (60ml) olive oil

Method

1.Grease 12-hole (1/3-cup/80ml) muffin pan.

2.Bring stock and the water to the boil in medium saucepan; gradually stir in polenta. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheeses. Spoon polenta into muffin pan; smooth tops. Refrigerate 1 hour.

3.Preheat oven to 220°C (200°C fan-forced).

4.Bake polenta for 15 minutes. Gently turn polenta onto baking-paper-lined oven tray; bake about 5 minutes or until browned lightly.

5.Meanwhile, make salsa by combining remaining ingredients in medium bowl.

6.Serve warm polenta, top-side up, topped with salsa.

For a vegetarian option, use vegetable stock.
Note

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