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 Rate Recipe |
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| Let chef Dale show you the secrets to Italian cuisine. Quick and easy, this dish is sure to impress!
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3 onions chopped
3 cloves crushed garlic
2 tbsp olive oil
3 cups vegetable stock or 4 cups if you want soft Polenta
1-cup Polenta (corn meal)
200gm semi dried tomato minced
1 thinly sliced sweet potato roasted for 20 minutes @220
1 cup grated pecorino cheese
½ cup chopped Italian parsley
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In a heavy based saucepan caramelise onion and garlic in olive oil until fragrant. Add stock and allow simmering on low heat. Drizzle & stir in polenta slowly until the polenta starts to thicken to a mash consistency. Stir in tomato, roasted sweet potato, cheese and parsley and allow to rest for 10 minutes. Line a cake tin with olive oil and pour in hot polenta. Allow the polenta to just set to a mash potato consistency.
Cut wedge slices of polenta; grill them until outside is crispy,
Serve with roasted mini truss roma tomato & olive oil and garlic.
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