Gluten & meat free baking recipe.
First you need to cook the polenta. Follow the recipe below.
- 6 cups vegetable stock
- 1 3/4 cups yellow cornmeal – Polenta
- 3 tablespoons olive oil
- 1/2 cup Kidney beans – tinned, drained and washed
- 1/2 cup Sweetcorn – tinned drained
- 1/3 cup Feta – broken in to small cubes
Add the water and salt to the pan then bring to boil. Once boiling slowly add the cornmeal to the water stirring every time once all the cornmeal is added reduce the heat and stir every minute adding a little olive oil. Cook for 30 minutes on low heat make sure no lumps are in the polenta do this by stirring constantly. Add the vegetables and feta mix well then pour into a small muffin tray bases , pressing the polenta into all the little dishes so that it is well packed. Place in to oven for 30 minutes on 180 degrees C. Roast the polenta as this will make the cakes light crispy.