Caramelized Vegetable And Polenta Cake Recipes

POLENTA ROUNDS WITH CARAMELIZED VEGETABLES

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. Place polenta rounds on parchment-lined cookie sheet. Brush each with salad dressing. Set aside.
• Melt butter in small skillet over medium-high heat. Add onion, bell peppers, brown sugar, oregano and salt. Cook about 5 minutes or until vegetables are tender, stirring occasionally. Top each polenta round with rounded 1/2 teaspoon vegetable mixture.
• Bake at 400°F. for 10 to 15 minutes or until thoroughly heated. Immediately sprinkle each with Cheddar cheese. Remove from cookie sheet. Serve warm.

CARAMELIZED VEGETABLE AND POLENTA CAKE

Steps:

• Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
• Remove the skins and cut into thick slices.
• Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
• Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
• Remove from the heat.
• Bring the milk and stock to the boil.
• Stir in the polenta and cook stirring for about 5 minutes.
• Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
• Put the capsicum mixture over the top and cook at 220c for 15 minutes.

CARAMELIZED VEGETABLES

Steps:

• Heat about 1 inch of water in saucepan to boiling; add potatoes and bring back to boil.
• Reduce heat, cover and cook about 10 minutes or until tender.
• Remove potatoes from water and set aside.
• Add asparagus to water and cook 5 minutes until crisp tender; drain and return potatoes to pan, keep hot.
• Melt butter in skillet; saute onion in margarine for 5 minutes, stirring occasionally until golden brown.
• Stir in vinegar and brown sugar; add vegetables to skillet, stir to coat and sprinkle with ground pepper if desired.

CARAMELIZED VEGETABLES

Steps:

• Heat about 1 inch of water in a 3 qt saucepan to boiling.
• Add potatoes and 1/2 teaspoon salt and bring back to a boil.
• Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
• Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
• Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
• Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
• Stir in vinegar, brown sugar and 1/4 teaspoon salt.
• Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.