Caramelized Vegetable and Polenta Cake 🌽🥕

Overview:

This delightful Caramelized Vegetable and Polenta Cake is a symphony of flavors, combining the earthy richness of polenta with the sweetness of caramelized vegetables. Perfect for lunch, snacks, or even a weeknight dinner, this recipe is sure to become a favorite in your kitchen. With a prep time of just 15 minutes (excluding the cooking and cooling of the capsicums), this dish is both convenient and delicious. Let’s dive into the details!

Total Time: 1 hour 5 minutes
Servings: 6
Calories per Serving: 310.9

Ingredients:

Here’s what you’ll need:

2 red capsicums
2 green capsicums
1 onion
2 cloves garlic
2 tbsp sugar
20 ml red wine vinegar
500 ml milk
875 ml chicken stock
1 1/2 cups polenta
165g parmesan cheese
Olive oil (for frying)
Salt and pepper (to taste)

Instructions:

1. Prepare the Capsicums:

Halve the capsicums, brush with oil, and roast in a hot oven until blackened and blistered. 🌶️
Allow them to cool in a paper bag for approximately 20 minutes.
Peel off the skins and cut the capsicums into thick slices.

2. Caramelize the Vegetables:

In a skillet, heat some olive oil over medium heat.
Add the onion and garlic, stirring until the onion becomes soft and golden brown.
Toss in the roasted capsicum slices, sugar, and red wine vinegar.
Cook, stirring occasionally, until the vegetables are caramelized and infused with flavor. 😋
Remove the skillet from the heat and set aside.

3. Prepare the Polenta:

In a separate pot, bring the milk and chicken stock to a boil.
Gradually stir in the polenta, ensuring there are no lumps.
Cook over medium heat, stirring constantly, for about 5 minutes, or until the polenta is thick and creamy.
Stir in the cream and parmesan cheese until well combined. Season with salt and pepper to taste.

4. Assemble and Bake:

Preheat your oven to 220°C (425°F).
Grease and line a 22cm springform pan with parchment paper.
Pour the creamy polenta mixture into the prepared pan, spreading it evenly.
Spoon the caramelized vegetable mixture over the top of the polenta.
Place the pan in the preheated oven and bake for 15 minutes, or until the edges are golden brown and crispy.

5. Serve and Enjoy:

Once baked, remove the polenta cake from the oven and allow it to cool slightly.
Carefully remove the springform ring and transfer the cake to a serving plate.
Slice into wedges and serve warm, garnished with fresh herbs if desired. 🌿
Enjoy the creamy texture of the polenta combined with the sweet and savory flavors of the caramelized vegetables. 🍽️

Nutritional Information (per serving):

Calories: 310.9
Fat: 14.2g
Saturated Fat: 8.2g
Cholesterol: 46.2mg
Sodium: 128mg
Carbohydrates: 39.3g
Fiber: 4.2g
Sugar: 8.1g
Protein: 8.4g

Tips and Variations:

Experiment with different types of cheese for a unique flavor profile.
Add herbs such as thyme or rosemary to the caramelized vegetables for extra aroma.
For a vegetarian version, swap the chicken stock for vegetable stock.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

This Caramelized Vegetable and Polenta Cake is a versatile dish that’s as delicious as it is visually appealing. Whether served as a main course or a side dish, it’s sure to impress your family and friends. Try it out today and let your taste buds do the happy dance! 🎉