POLENTA BAKE RECIPE
Monday November 30th, 2009
2 cups of polenta (corn meal)
2lbs strong mature cheddar grated
1lb lean bacon or gammon diced or gut into strips
4oz of button mushrooms quartered
1 medium red pepper diced
1 large onion chopped
2 cloves of garlic crushed and chopped
1 chilli pepper finely chopped (more to make it hotter) and stir for two minutes
Small bunch of fresh coriander chopped
2 tablespoons paprika
2 cups white wine
2 cups chicken stock
4 cups water
In a large frying pan fry the onion, pepper, garlic, chilli and bacon in olive oil for ten minutes stirring continuously. Add the mushrooms and fry for a further five minutes. Add the coriander and paprika and stir for two minutes. Turn of the heat and add 1 cup of white wine.
In a large saucepan bring the remaining wine, chicken stock and water gently to the boil and simmer. Slowly sprinkle in the polenta whisking vigorously. After one cup has been added empty the contents of the frying pan into the mixture and whisk. Continue to sprinkle in the polenta. Once it is all added stir for 1 to 2 minutes until it begins the thicken. Add all but half a pound of the cheese and stir in thoroughly. Stir for a further minute until the mixture begins to thicken. Remove from heat and pour into an over dish. Sprinkle the remaining cheese on to and bake in a medium/hot oven for 30mins.
Serve with fresh green beans and peas and a crisp dry white wine.
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