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Ingredients
- 450 gm polenta
- 9 c. water or possibly light vegetable stock
- 1 tsp salt
- 100 gm fresh baby spinach, well washed and finely sliced
- 100 gm fresh pesto, (either bought or possibly home made)
- 2 x red capsicums
- 2 x yellow capsicums
- 1 lrg eggplant
- 1 Tbsp. extra virgin olive oil
- 1 1/2 c. tomato based sauce
- 130 gm Gruyere cheese, grated
- 250 gm tasty cheese, grated
Directions
- Line a 25cm. springform tin with plastic wrap and set aside.
- In a saucepan, bring the water and salt to a rapid boil. Remove the pan from the heat then add in the polenta in a thin stream (I like to pour the polenta into a sieve and sprinkle it in to avoid any lumps). Return the pan to the boil and simmer while stirring for 10 min till the polenta is thick.
- Remove the pan from the heat and add in the pesto and spinach and stir through to incorporate. Pour into the lined cake tin, smooth the top and allow to cold till hard or possibly overnight.
- Meanwhile, cut the capsicums into quarters and throw away the seeds. Grill the capsicum pcs, skin side up till blistered and beginning to blacken (about 4 min). Remove the capsicums from the griller and place them into a plastic bag till cool. When they are cool sufficient to handle, peel off the skins and throw away. Reserve the grilled capsicums for assembling the polenta cake.
- Slice the eggplant into 5mm. rounds and sprinkle with salt. After 30 min, wash briefly and dry well. Brush the eggplant pcs with extra virgin olive oil and grill till golden brown on each side. Set aside.
- Mix the grated cheese together and set aside.
- When you are ready to assemble the polenta cake, remove the hard polenta from the cake tin. With a sharp knife, slice horizontally into 3 equal layers (like layers of a sponge cake).
- Line the 25cm. cake tin with foil or possibly 'glad bake' and place the bottom layer of polenta on the bottom of the tin. Place half of the roasted capsicum pcs and eggplant slices over the polenta. Top with half of the tomato sauce.
- Sprinkle over one third of the cheese mix.
- Repeat the above layers of polenta, capsicum, eggplant, tomato sauce and cheese. Place the last layer of polenta over, and sprinkle the remaining cheese over the top.
- Bake at 180c. for an hour, then remove from the oven and allow to cold. Leave to set overnight.
- To serve, reheat in the oven or possibly microwave and drizzle with a simple tomato sauce, pesto cream sauce or possibly roasted capsicum sauce (recipes in condiments section).
- Add in some fresh crusty bread and a green salad for a perfect meal.
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