Cucumber And Polenta Cake
|Maize flour||250 Gram|
|Polenta cake||80 Gram|
|Parmesan cheese||200 Gram|
|Cucumber||200 Gram, sliced|
|Olive oil||1 Tablespoon|
|Tomato||1 , chopped|
|Spring onion||25 Gram|
|Black pepper||1⁄2 Teaspoon|
|Red peppers||150 Gram|
For the polenta cake Melt butter in a pot and add 1 litre of water.
When the water comes to a boil, add maize flour and a pinch of salt.
Stir continuously till the mixture forms a thick mass.
Put the polenta into a mould with a height of 2 inches and a diameter of 4 inches and allow to cool.
Cut into 2x2 inch cubes.
Heat olive oil in a pan and saute sliced cucumber.
Garnish with salt and pepper.
Arrange the polenta cakes and sauteed cucumber in layers.
Sprinkle parmesan cheese on every layer.
(There should be 3 layers of polenta and 4 layers of cucumber.) For the tomato and olive salsa finely dice the tomato, olives and spring onion.
Add some olive oil, salt and pepper.
For red pepper coulis Roast the red pepper in the oven at 160Â° C for 15 minutes.
Remove the skin, cool, puree and strain.
Season with salt and pepper.
To assemble arrange the cucumber and polenta in alternate layers, starting and finishing with a layer of cucumber.
Pour the salsa and coulis around the polenta stack.