Polentina

Ingredients

• 500 ml milk
• 3/4 cup polenta
• pinch nutmeg
• salt
• pepper
• 2 egg yolks
• 1 tbsp margarine
• 2 tbsp oil
• 1 onion sliced
• 1/2 cup dried shitake mushrooms
• 1 green capsicum sliced
• 1/4 tsp chilli powder
• 420 gm baked beans in tomato sauce

Method

Pour enough water over mushrooms to just cover them and set aside

• Polenta Triangles

1. Bring milk to boil and sprinkle in polenta
2. Simmer for 5 minutes, stirring continuously until thick
3. Season with salt, pepper and nutmeg to taste
4. Remove from heat and stir in egg yolks and margarine
5. Lightly spray a ceramic pizza stone with oil
6. Use a spatula to place the polenta mixture in the centre of the pizza stone
7. Place a sheet of greaseproof paper over the polenta mixture and press down with your hands spreading the mix out so it evenly covers the stone. Remove paper, and place in a fridge until cold.
8. Remove from fridge and cut into trinagles with a pizza cutter
9. Place in an oven for 30 minutes at 200 C (no need to pre-heat the oven)

• Beans

1. Heat oil in a pan and fry onion until golden
2. Add mushrooms & soaking water, capsicum and chilli powder and stir fry for a few minutes until the capsicum is cooked
3. Stir in the beans and simmer for 4 minutes

• Combined Polenta and Beans

1. Pre-heat oven to 200 C
2. Lightly spray an oven-proof plate with oil
3. Arrange polenta triangles around plate and spoon on bean mix
4. Place plate in oven and bake for 10 minutes
5. Remove from oven and place on table for people to serve themselves