Polenta baked vegetables with cheese
Ingredients
- Water 1l
- Cornmeal 125g
- Finely chopped carrots 1
- Finely chopped capsicum 1
- Finely chopped onion 1
- Boiled peas 1 cup
- Sliced button mushrooms 1/2cup
- black pepper powder 1/2tsp
- Salt as required
- Mozzarella cheese 1/2cup
Method:-
- Dice the carrot, capsicum, and onions. Finely chop the parsley.Heat water in a wok. Add salt as required, 1/2tsp black pepper powder and 1tsp cornmeal. Stir continuously with a wooden spoon.
- When the mixture begins to thicken add all the diced and chopped vegetables 1 cup boiled peas and ½ cup sliced button mushrooms .Cook on a low flame and stir the mixture continuously.
- Be careful that the mixture doesn’t burn. Cook for 15- 20 minutes or until a thick paste is formed.Grease a glass serving dish and pour the paste .Leave for a few minutes until its sets.
- Sprinkle the grated mozzarella cheese on top and bake for 5 minutes or until the cheese melts and turns golden brown.
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