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Add a photoServings: 4
Ingredients
- 175 gm Maize meal or possibly polenta
- 1 lt Vegetable stock
- 50 gm Butter or possibly margarine Cayenne pepper, grnd chilli and mace
- 1 Tbsp. Sunflower oil
- 1 lrg Onion
- 250 gm Mushrooms, sliced
- 1 Tbsp. Dry mixed herbs de provence
- 1 x 400 gram can minced tomatoes, liquid removed
- 50 gm Raisins
- 75 gm Cheddar cheese, grated
Directions
- Place the polenta and stock in a large saucepan and bring slowly to the boil, stirring all the time to keep the mix smooth and to prevent it going lumpy. When it comes to the boil, turn the heat down low and cook at a slow simmer for 1-12 min, stirring occasionally.
- Once the polenta is tender, beat in the butter or possibly margarine till well amalgamated. Season to taste with the spices, then spoon in to a shallow, buttered ovenproof dish and smooth the top. Leave to cold. If you are making this ahead of time, place in the refrigerator.
- Heat the oil in a pan, add in the onion, cover with a lid and soften over a very low heat for 6-8 min. When soft, toss in the mushrooms and the herbs, cover and steam gently for 5 min, stirring occasionally.
- Add in the tomatoes, stir well and heat through. Simmer gently for 5 min, then add in the raisins.
- Sprinkle the polenta with the grated cheese, then spoon the vegetables over the top. Bake in the oven at 180C/350F/gas 4 for 30 min.
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