Calories: 501 (2091kj)
This was my first go a cooking polenta. I served the unbaked version with dinner, I liked it, but my fella wasn't keen. So, I thought I would have a go a baking the left overs. omg. I loved it, and so did he. I had to stop him from eating my bento portion!
I cooked the polenta by bringing 4 cups of vegetable stock to the boil, reducing it to a simmer then adding 1 cup of polenta. It should simmer for about 15 minutes (I needed to add a little more water as it was cooking). I served it like this with lots of pepper for dinner.
What was left I spread out in a lined slice tin and put in the freezer to cool. When it was cooled I removed it from the tin and cut into bits, sprayed with oil and baked till golden. Delish!
- Chop and bake veggies.
- Cook polenta per above instructions.
- Segmenting grapefruit over a bowl to collect juices and chop apple.
- Soak apple in grape fruit juices to prevent browning.
- Place cooled veggies and polenta in bento box with chutney.
- Assemble fruit salad.