Polenta pie with vegetables

This takes under an hour to make and is impressive for a bbq lunch, or just nice as a week night side dish for the family. With the vegetables giving such beautiful colours, your eyes eat this first! I hope you enjoy this beautiful polenta pie!

Ingredients for the base

2/3 cup polenta

3 cups water

1 tsp salt

½ cup grated parmesan

Some olive oil

 

Ingredients for the vegetable topping

60 g butter

1 packet of swiss brown mushrooms

3 pieces of grilled capsicum marinated in olive oil and garlic (can be homemade or store bought)

1 bunch of asparagus

3 cloves of garlic, chopped or crushed

125 g feta cheese

Fresh herbs of your choice – I used basil.

 

Method

Rub olive oil around your pie dish before you forget! I follow packet directions for my instant polenta which means bringing the 3 cups of water to the boil, then adding the polenta, turning down the heat and stirring until it is thick. Now add your salt and parmesan cheese, stirring until all melted through. Spoon the polenta into your pie dish. Bake at 200bdegrees Celsius for about 20 minutes until the top is crisp.

For the veges, just think of it as making a side of veg; melt the butter in a pan, add the garlic and mushrooms sautéing for about 10 minutes. Now add your asparagus and turn up the heat a little. Finally, add your capsicum and if your marinade doesn’t have herbs, add a few fresh herbs to boost the flavours!

Spoon the veges on to the top of your pie and sprinkle with feta cheese. I chopped my feta, but you can purchase a crumbly one that’ll go down nicely too. Pop a slight sprinkle of herb on top (I used basil this time) and serve with love!

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Polenta pie with vegetables

Afghan lamb

This dish is really amazingly simple but is packed with flavour. It is a quick week night dinner for the family, and left overs are great heated or cold the next day. I am in awe of how simple good food can be. This Afghan lamb is a song to that!

Ingredients

1 Kg diced lamb

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground turmeric

1 tsp paprika

1 tsp salt

1 lemon

 

Method

Leave the lamb in the bag from the butcher. Cut the lemon in half and squeeze over the lamb chunks and then add the spices and salt. Shake the bag, and then leave for half an hour or so. Pour a little olive oil in a pan and heat. Once warm and slippery, spoon the lamb into your pan and fry. Move around a bit whilst you cook the lamb, and it will be done in about 20 minutes. I like to put the lemon halves cut side down in the pan to caramelise. Serve with vegetables you love, cous cous or as I did, with my polenta and vegetable pie!

Afghan lamb

Honey glazed carrot and hazelnut salad

This salad gives such a lift to an ordinary dinner. I hope you enjoy the flavours together!

Ingredients

100g sprouts

100g legume sprouts

A handful of hazelnuts

A bunch of carrots

Half a long continental cucumber

An shallot

An orange

4 tbs olive oil

2 tbs honey

Extra honey for drizzling over the carrots

 

Method

For the dressing, squeeze the juice out of the orange into a cup. Add the olive oil and honey. Stir vigorously until combined. Add salt and pepper if you like.

Dry roast your hazelnuts for about five minutes until you can smell them!

Par boil your carrots. Transfer to a fry pan and cook on low heat for ten minutes with a drizzle of honey over them.

Place your sprouts in your salad dish, cut the cucumber as you like and place in the dish too. Add the carrots and hazelnuts. Sprinkle with chopped shallot. Drizzle your dressing over the salad and serve! What a fabulous creation!

Honey glazed carrot and hazelnut salad