Caramelized Vegetable and Polenta Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6
  • About This Recipe

    “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!”

    Ingredients

  • 2red capsicums
  • 2green capsicum
  • 1largeonion, thickly, sliced
  • 2clovesgarlic, crushed
  • 2tablespoonssugar
  • 20mlred wine vinegar
  • 500mlmilk
  • 875ml chicken or 875mlvegetable stock
  • 1 1/2 cupspolenta
  • 165mlcream
  • 1/4 cupparmesan cheese
  • 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.
  • Reviews

  • “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 least30 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”

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