Wednesday, June 27, 2012

Cheesy Polenta and Bean Slice

Polenta is a fantastic ingredient that I always have on hand in the kitchen, it's versatile, easy and when it's done spitting at you from the stove top, it's down right tasty! You can also use it to make this Tomato, Basil and Bocconcini Chicken or this Creamy Polenta or even these Roast Vegetable and Polenta Stacks.

Here is a recipe Mr B and I tested out on Mum and Dad last week

Cheesy Polenta and Bean Slice with Pearl Couscous and Roast Vegie Salad. 

For the Cheesy polenta and bean slice you will need:

4 cups of vegetable stock
1 cup of polenta
1.5 cups of cheese - I used Kraft Mexican Blend which includes Queso Quesadilla, Cheddar and Colby Jack cheeses
400g can red kidney beans, rinsed and drained

Grease and line a small slice tin. 

In a large saucepan, bring the stock to the boil and gradually add the polenta. Stir continuously for 5 minutes or until the mixture thickens - be careful because it will spit at you if you stop!

Remove from heat and stir in half the cheese and beans. Now if you wish you can add some 1/2 tspn chilli or 1 tbspn taco mix here for added flavour, but you don't have to either. 

Spoon the mixture into the prepared tin and smooth the top. Place in the fridge for 2-3 hours or overnight to set.

When you are ready to serve the polenta, remove it from the pan and place on a baking tray. Cut into 6 slices and sprinkle with remaining cheese. Bake for around 20 mins or until the cheese is golden.  

Now for the Pearl Couscous & Roast Vegie Salad...

You will need:

2 zucchini sliced
1 red capsicum diced
250g cherry tomatoes halved
150g button mushrooms sliced
1 sweet potato chopped into 2cm cubes
1 red onion diced
250g pearl couscous
2 cups of vegetable stock

Pre-heat oven to 180C.

Place zucchini, capsicum, tomatoes, mushrooms, onion and sweet potato in a greased baking dish. Roast for around 40 mins, tossing about half way through.

When the vegies have been cooking for 30 mins, place the couscous and stock in a large saucepan and bring to the boil. Reduce heat and let them simmer for around 15 mins or until the couscous is soft. Drain any remaining liquid.

Combine the couscous and vegies in a large bowl and if you want you can drizzle with some lemon juice, but again, that's totally up to you.

Now I think this couscous would be lovely for a meal on it's own and you would get 4 mains out of this recipe, or you could serve it on the side with your polenta and it should do about 6 serves.


Mrs B x

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