Roast Pepper Polenta Cakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Simple little patties which make great simple lunches or lunch box fillers. Ingredients:
275 ml skim milk |
110 g cornmeal polenta |
1 garlic clove, crushed |
50 g cheddar cheese, grated |
2 red peppers |
1 tablespoon chopped basil |
2 tablespoons olive oil |
Directions:
1. Slice the peppers and remove the seeds. Grill until cooked and peel off the skin. Chop the pepper into a small dice.
2. Bring the milk to a simmer in a small pan.
3. Add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
4. Remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
5. Divide the mix into eight and form into patties.
6. Fry in the olive oil for 3 mins each side.
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