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| Polenta
baked with Cheese |
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[Serves
4-6] |
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| Ingredients |
| 250g
(9 oz) or 2 cups polenta flour |
| 75g (3
oz) or 6tbsp butter |
| 45ml
or 3tbsp olive oil |
| 2 medium
onions, thinly sliced |
| Pinch
of grated nutmeg |
| 150g
(5 oz) Dew-Lay Mature Cheddar
cut into slices |
| 45ml
or 3 tablespoon finely chopped parsley |
| 40g (1½
oz) or ½ cup of grated Parmesan cheese |
| Salt and
ground black pepper |
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Method |
| 1 |
Cook
the polenta according to the packet instructions. Stir a third of
the butter into the cooked polenta.
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| 2 |
Sprinkle
a work surface with a little water. Spread the polenta out on to the
surface in a layer 1cm (½ inch) thick. Allow to cool. Cut the
polenta into 6cm (2½ inch) rounds.
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| 3 |
Heat
the olive oil in a medium saucepan with 15g (½ oz) or 1 tbsp
of the remaining butter. Add the sliced onions and stir and stir over
a low heat until the onions are soft.
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| 4 |
Season
the onions with the grated nutmeg, salt and freshly ground black pepper.
Preheat the oven to 190ºC (375ºF) or gas mark 5. Butter
an ovenproof dish and spread a few onion slices in the base of the
dish. Cover the onion with a layer of the polenta rounds. Dot the
polenta with butter.
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| 5 |
Add
a layer of the sliced Dew-Lay Mature Cheddar and a sprinkling of parsley
and Parmesan. Season with salt and pepper. Make another layer of the
onions and continue the layers in order, ending with the Parmesan.
Dot the top with butter.
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| 6 |
Bake
the polenta in the oven for 20 - 25 minutes or until the cheese has
melted. Serve immediately. |
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