RECIPE :: spiced polenta
(6 servings)
The lack of vegetables in this recipe is because on my 25th birthday I wanted to do a big buffet and needed to make a dish without using any of the vegetables or fresh herbs (they were needed for the other 20 dishes) so this is what I came up with. It was a big hit and went within minutes.
Ingredients
1tsp of coriander seeds,
1tsp of mustard seeds,
1tsp of cumin seeds,
1tsp of paprika,
½ tsp of cayenne,
½ tsp of fresh black pepper,
2 small chillies (thinly sliced with seeds),
2tbsp of olive oil,
600ml of tomato juice,
500ml of water,
1tsp of salt,
200g / 7oz of maize flour and
3tbsp of sunflower seeds.
Method
| 1) |
Dry fry and crush the coriander, mustard and cumin seeds. |
| 2) |
Combine all of the ingredients (except the sunflower seeds). |
| 3) |
Place the maize mix into a large saucepan and bring to the boil. Lower the heat and simmer for 20-30 minutes stirring very regularly until you lose the raw flavour. |
| 4) |
Place the polenta in a 9” flan tray. Sprinkle the sunflower seeds over the tart. Store in the fridge for 24 hours (or for 1 hour if you are impatient). |
| 5) |
When you are ready to cook the tart pre-heat the oven to gas mark 5 / 190C / 375F, brush the top of the tart with olive oil. Bake for 20 minutes. |
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