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Categories:
milk butter polenta Parmesan cheese nutmeg olive oil onions garlic mushrooms green peppers chilli powder ground cumin corn tomatoes flat leaf parsley
Viewed: 37 - Published at: 8 years agoIngredients
- 2 cups milk
- 1/2 cup butter
- 1/2 lb polenta
- 1/4 lb Parmesan cheese, grated
- None None grated nutmeg, to taste
- 3 tbsp olive oil
- 2 None onions, peeled and sliced
- 2 None garlic cloves, peeled and sliced
- 1 lb mushrooms, wiped and halved
- 1 lb green peppers, deseeded and chopped
- 1 tbsp mild chilli powder
- 1 tsp ground cumin
- 12 oz can corn, drained
- 2 x 15 oz cans chopped tomatoes
- 12 None flat leaf parsley leaves
Method
- To make the polenta, add the milk to a saucepan with 1/4 cup butter, 6 cups of water and 1 tsp salt and bring to a boil. Remove from the heat and whisk in the polenta. Return to the heat and simmer gently for 5 mins, stirring constantly with a wooden spoon. Stir in the Parmesan and grated nutmeg to taste. Transfer to a greased and lined 10 x 12 inch baking dish and leave to cool.
- To make the mushroom chili, heat the oil in a large frying pan and stir-fry the onion and garlic for 3 mins. Add the mushrooms and peppers and cook for 6-7 more mins. Stir in the chili powder, cumin, corn and tomatoes, bring to a boil then reduce the heat and simmer for 4-5 mins. Season to taste with salt and freshly ground black pepper.
- Cut the polenta into 12 pieces and press a parsley leaf into each. Melt the remaining butter in a non-stick frying pan and fry the polenta pieces for 2 mins on each side, or until golden. Serve with the mushroom chili.
