This is a favourite for everyone in the family. It is taken from the taste.com.au website which has recently changed its website making some of our Pintrest links fail. Having other recipes vanish in the past, I’ve decided to put a copy of it up on my own site.

Preparation time: 15 mins – Cooking: 2.5 hrs
Serves: 4

Ingredients

• 2 cups Massel chicken style liquid stock
• 3/4 cup polenta
• 2 small red chillies, deseeded, finely chopped
• 1 teaspoon mixed dried herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup grated reduced-fat mozzarella cheese
• 1 tablespoon olive oil

Method

1. Grease a 20 cm round (base) spring-form pan. Line base with baking paper. Place stock and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Add polenta. Reduce heat to low. Cook, stirring constantly, for 5 to 7 minutes or until polenta is thick.
2. Add chilli, herbs, garlic powder, paprika and cheese. Mix to combine. Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm. Remove polenta from pan. Cut into 12 wedges.
3. Heat oil in a large frying pan over medium heat. Cook polenta for 3 to 4 minutes each side or until golden and heated through. Serve.

Nutrition

• 770 kj ENERGY
• 8 g FAT TOTAL
• 2.5 g SATURATED FAT
• 1.2 g FIBRE
• 8.9 g PROTEIN
• 11 mg CHOLESTEROL
• 739 mg SODIUM
• 19 g CARBS (TOTAL)