Vegetarian mains
Savoury pepper polenta cake
Serve this savoury polenta cake for dinner with some mixed roasted vegetables, greens or mushrooms braised in a little garlic and olive oil, or all three. You can also eat it cold for a picnic or lunch; try cutting it in half and spreading with cream cheese topped with salad leaves, like an open sandwich.
Ingredients
- 150g self-raising flour
- 175g polenta
- 125g Cheddar cheese, grated (or use another hard mature-flavoured cheese)
- 2 eggs
- 250ml plain yoghurt
- 125ml milk
- 50g butter, melted
- 1 red pepper, deseeded and finely chopped
- 1-2 chillies, depending on strength, deseeded and finely chopped
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Lightly butter a 20cm spring-form cake tin and line with baking parchment.
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Step 2
In a large bowl, combine the flour, polenta and cheese. Season well.
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Step 3
In another bowl, whisk together the eggs, yoghurt, milk and melted butter. Stir in the pepper and chilli.
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Step 4
Pour the wet mixture into the dry ingredients and stir until all are just combined.
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Step 5
Pour the mixture into the tin and bake in the oven for about 30 minutes, until set and an inserted skewer or cocktail stick comes out clean.
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Step 6
Remove from the oven and leave to cool slightly before taking out of the tin.
