Mediterranean layerd polenta cake (parlour and pantry beechw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Polenta |
| 9 | cups | Water or light vegetable stock |
| 1 | teaspoon | Salt |
| 100 | grams | Fresh baby spinach; well washed and |
| ; finely sliced | ||
| 100 | grams | Fresh pesto; (either bought or |
| ; home made) | ||
| 2 | Red capsicums | |
| 2 | Yellow capsicums | |
| 1 | large | Eggplant |
| 1 | tablespoon | Olive oil |
| 1½ | cup | Tomato based sauce |
| 130 | grams | Gruyere cheese; grated |
| 250 | grams | Tasty cheese; grated |
Directions
Line a 25cm. springform tin with plastic wrap and set aside.
In a saucepan, bring the water and salt to a rapid boil. Remove the pan from the heat then add the polenta in a thin stream (I like to pour the polenta into a sieve and sprinkle it in to avoid any lumps). Return the pan to the boil and simmer while stirring for 10 minutes until the polenta is thick. Remove the pan from the heat and add the pesto and spinach and stir through to incorporate. Pour into the lined cake tin, smooth the top and allow to cool until firm or overnight.
Meanwhile, cut the capsicums into quarters and discard the seeds. Grill the capsicum pieces, skin side up until blistered and beginning to blacken (about 4 minutes). Remove the capsicums from the griller and place them into a plastic bag until cold. When they are cold enough to handle, peel off the skins and discard. Reserve the grilled capsicums for assembling the polenta cake.
Slice the eggplant into 5mm. rounds and sprinkle with salt. After 30 minutes, wash briefly and dry well. Brush the eggplant pieces with olive oil and grill until golden on each side. Set aside.
Mix the grated cheese together and set aside.
When you are ready to assemble the polenta cake, remove the firm polenta from the cake tin. With a sharp knife, slice horizontally into 3 equal layers (like layers of a sponge cake).
Line the 25cm. cake tin with foil or 'glad bake' and place the bottom layer of polenta on the bottom of the tin. Place half of the roasted capsicum pieces and eggplant slices over the polenta. Top with half of the tomato sauce. Sprinkle over one third of the cheese mixture.
Repeat the above layers of polenta, capsicum, eggplant, tomato sauce and cheese. Place the last layer of polenta over, and sprinkle the remaining cheese over the top.
Bake at 180c. for an hour, then remove from the oven and allow to cool.
Leave to set overnight.
To serve, reheat in the oven or microwave and drizzle with a simple tomato sauce, pesto cream sauce or roasted capsicum sauce (recipes in condiments section).
Add some fresh crusty bread and a green salad for a perfect meal.
Converted by MC_Buster.
Per serving: 2271 Calories (kcal); 59g Total Fat; (23% calories from fat); 79g Protein; 351g Carbohydrate; 143mg Cholesterol; 2582mg Sodium Food Exchanges: 21 Grain(Starch); 5½ Lean Meat; 5 ½ Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.