Orange Polenta Cake

200g melted butter and 1/2 cup polenta
1 cup cake flour plain
1 cup castor sugar
1 teaspoon baking powder
Zest of one orange
3 eggs
1/2 cup milk
3 tablespoon orange juice
2 tablespoons castor sugar (extra)

Preheat oven to 180C
Melt butter.
Combine all dry ingredients with orange zest and put aside.
In a mixer whisk eggs until light and fluffy; approx 5 minutes.
Slowly pour in melted butter and continue whisking for 1-2 minutes
Turn whisk to low and gradually pour in dry ingredients and zest.
When just combined add milk and orange juice and fold with spatula. Once combined pour the mixture into a funnel springform cake tin that has been greased well.
Bake in oven for 45 minutes. Remove and cool on wire rack.
While cooling add remaining 2 tablespoons of orange juice and extra sugar in a small saucepan, sir on high heat and bring to the boil. Boil for 2 minutes then remove and brush syrup over orange cake.

Ratatouille Polenta Bake

1 medium onion, coarsely chopped (1/2 cup)
1 medium red capsicum, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
2 rashers bacon, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tin chopped tomatoes, undrained
1 serving Creamy Polenta (see below)

Heat oven to 190ºC. Spray a large frying pan with cooking spray; heat over medium-high heat. Cook onion, bacon and capsicum in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, reduce heat to low & cook 3 minutes, stirring occasionally.

Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Spread polenta out evenly, sprinkle with Parmesan cheese & spoon vegetable mixture evenly over top.

Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.


Creamy Polenta
6 cups water
1 1/2 teaspoons salt
1 1/2 cups finely ground corn meal
2 cloves garlic - minced
2 teaspoons fresh thyme
1/3 cup chopped chives
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/4 cup butter or margarine

Add the water and salt to a large stock pot.
Bring the water to a boil.
Turn the heat down to low and slowly whisk in the corn meal.
Stir in the garlic and thyme, and cook the polenta until thick and
creamy, approximately 5 minutes.
Remove the stock pot from the heat source and immediately stir in the
chives, mozzarella, Parmesan and butter.
Pour the polenta into a large serving dish.
Sprinkle additional Parmesan cheese and a few chives on top of the
polenta before serving.

Grilled Polenta with Balsamic Mushrooms

I often use flat BBQ mushrooms instead of shiitake & swiss brown mushrooms for this delicious starter. Make sure you allow enough time for the balsamic/stock liquid to reduce down to a syrupy sauce for a more intense flavour.

4 1/2 cups (36 fl oz) chicken stock
1 cup (180g/6 oz) instant or regular polenta
40g (1 1/2 oz) butter
1/2 cup grated extra sharp parmesan cheese
sea salt and cracked black pepper
vegetable oil for brushing

Balsamic mushrooms
40g (1 1/2 oz) butter, extra
1 clove garlic, sliced
250g (8 oz) shiitake mushrooms, thickly sliced
250g (8 oz) swiss brown mushrooms, halved
1 3/4 cups (14 fl oz) beef stock
1 1/2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 1/2 tablespoons chopped flat-leaf parsley

Place the stock in a saucepan over medium heat and bring to the boil. Pour in the polenta slowly in a thin stream, whisking so it doesn't form lumps. Stir for 5 minutes for instant or 20 minutes for regular polenta or until the polenta starts to leave the side of the pan. Stir through the butter, parmesan, salt and pepper. Pour into a lightly greased 20 x 30cm (8 x 12 in) shallow tin. Refrigerate for 40 minutes or until set.

To make the balsamic mushrooms, heat a large frying pan over medium heat. Add the extra butter and garlic and cook for I minute. Add the mushrooms and cook for 4 minutes or until golden. Add the stock, vinegar and sugar and simmer for 6 minutes or until reduced by half.

Remove the polenta from the tin and slice into long triangles. Brush lightly with oil. Cook on a hot char-grill for 4 minutes or until golden brown and heated through. To serve, place the polenta on plates and top with the balsamic mushrooms.

Serves 4