Recipe by JustJanS
I love polenta (and caramelized vegetables), so this recipe really appeals to me. Prep time doesn't include the cooking, cooling and peeling of the capsicums!
Top Review by **Jubes**
The Caramelized Vegetable topping on this cake is SENSATIONAL !! Actually the roasted capsicums were delish straight after being peeled. The polenta was easy to make and had good flavour. I would recommend cooling for at least 30 minutes before trying to remove the tin- I didn't and the cake collapsed on one side (but still tasted great). The leftovers set lovely and firm....guess that I was just too impatient to do the taste test. I've always had my polenta pressed into a larger dish, refrigerated, sliced and grilled. The topping was amazing and really was a good match to the creamy polenta. The amount of oil used for the vegetables wasn't mentioned...so just used about a tablespoon. Photos also being posted. Reviewed for "Make my Recipe" Tag game in the Australian/New Zealand Forum
- 2 red capsicums
- 2 green capsicum
- 1 large onion, thickly, sliced
- 2 cloves garlic, crushed
- 2 tablespoons sugar
- 20 ml red wine vinegar
- 500 ml milk
- 875 ml chicken or 875 ml vegetable stock
- 1 1⁄2 cups polenta
- 165 ml cream
- 1⁄4 cup parmesan cheese
Directions See How It's Made
- Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
- Remove the skins and cut into thick slices.
- Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
- Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
- Remove from the heat.
- Bring the milk and stock to the boil.
- Stir in the polenta and cook stirring for about 5 minutes.
- Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
- Put the capsicum mixture over the top and cook at 220c for 15 minutes.