heat. Cook and stir capsicum for 5 minutes or until tender. Transfer capsicum to a heatproof bowl. Add the boiling water and crumbled stock cubes to the pan. Bring to a simmer. Gradually whisk in the polenta, in a thin, steady stream. Cook and stir over low heat for 10 minutes or until thick. Fold in sliced eggs, capsicum, cheese, coriander and chilli. Spoon into prepared pan; smooth surface. Cool. Cover with plastic food wrap; chill for 2 hours or until set. board; cut into 6 equal portions. Cut each portion in half diagonally (making frying pan over moderate heat. Cook the polenta pieces, in batches, for and heated. Serve with salad leaves, salsa and extra coriander. READ LABELS Always read product labels to make sure all ingredients are
2 Heat oil in a large saucepan over high
3 Transfer polenta slice to a chopping
Servings 12 pies
- Amount Per Serving
- % Daily Value *
- Total Fat 500.8g771%
- Saturated Fat 75.2g376%
- Cholesterol 0.0mg0%
- Sodium 9.2mg1%
- Total Carbohydrate 23.5g8%
- Dietary Fiber 3.3g14%
- Sugars 8.8g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
boiling, browned, egg, extra, fried, frying, heat, large, mexican, minutes, oil, pieces, salad, side, simmering, title, vegan
