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Cucumber And Polenta Cake

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The cucumber and polenta cake is a filling and nutritious polenta cake prepared with miaze flour and layered with sauteed cucumber. Sprinkled with cheese, the polenta and cucumber cakes are baked and topped with salsa and red pepper coulis and can be served as a main course dish.
Ingredients
  Water 1 Liter
  Butter 20 Gram
  Maize flour 250 Gram
  Polenta cake 80 Gram
  Parmesan cheese 200 Gram
  Cucumber 200 Gram, sliced
  Butter 50 Gram
  Olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Tomato 1 , chopped
  Olives 25 Gram
  Spring onion 25 Gram
  Black pepper 1⁄2 Teaspoon
  Red peppers 150 Gram
Directions

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.
Mix well.
For red pepper coulis Roast the red pepper in the oven at 160° 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Dish: 
Cake

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