Caramelized Vegetable and Polenta Cake

Recipe by JustJanS
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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