Rebecca's savoury polenta cake
250g polenta (course, fine or mixed)
250ml soya dream (soya cream)
4 eggs
2 teaspoon of olive oil or ghee
1 teaspoon of baking powder
1 onion finely chopped
some fresh garlic and ginger (finely chopped or crushed)
2 cups of chopped vegetables (carrots, courgette, red pepper, parsnip,
sweet potato, pumpkin, leek etc)
spices (cumin, coriander, black pepper, mustard
seeds, garam masala)
fresh herbs (parsley, coriander leaves, rosemary)
feta cheese (optional)
Put oil or ghee in a saucepan and saute the onion, ginger and garlic
together with any spices of your choice (cumin and coriander are particularly
good for aiding the digestion). Add the vegetables and saute until
they start to become soft, but are not fully cooked . Remove from
the heat.
Beat the eggs and mix with the cream, polenta and baking powder. Add
some feta cheese and fold in the vegetables and chopped herbs. If
the mixture is too thick to stir, add some more soya cream or milk.
Place in a cake tin and bake in a preheated oven for 1 and a half
an hours at gas mark 4 or 160 degrees Celsius. Serve with soup or
any sauce.
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