The last few week’s recipes have relied on eggs as a protein source, so this week we are going egg-less. Super simple. Mix some cheese sauce and veg into polenta and bake.
Take to the park as a tasty after exercise snack, use as the base of a light meal, or even skip the baking step and eat the warm creamy veggie polenta as a side.
Thanks to Mr 3 for the beautiful flowers, sticks and rocks. 🙂
Cheesey polenta & green bean bites
Ingredients
- 2 tablespoons butter
- 2 tablespoons cornflour
- 1 cup milk (I use lactose-free)
- 1 1/2 cups grated cheese
- 2 cups polenta (320g)
- 3 1/2 cups boiling water
- 150g capsicum, diced
- 150g green beans, top & tailed & chopped
- handful of fresh basil, washed and torn
- pepper, to taste
- paprika, to sprinkle on top
Directions
Melt butter in a small saucepan over a medium heat. Stir in cornflour and cook for a couple of minutes. Gradually add the milk, stirring frequently to it catching on the bottom or lumps forming. Bring to sauce to simmer and cook until it starts to thicken. Stir through the cheese until the sauce is smooth.
In a large bowl, stir boiling water into polenta until there are no lumps. Add cheese sauce, beans and capsicum. Stir to combine. Season with cracked black pepper or cayenne, depending on your family’s tastes.
Spread mixture into a large oven proof pan. Sprinkle with paprika. Cook at 180C for 45 mins or until over crispy and golden on top. Allow to firm up in the pan before cutting. Eat warm or refrigerate and serve cool.
