Ingredients:
2 red capsicums
2 green capsicum
1 large onions, thickly, sliced
2 cloves garlic, crushed
2 tablespoons sugar
20 ml red wine vinegar
500 ml milk
875 ml chicken or 875 ml vegetable stock
1 1/2 cups polenta
165 ml cream
1/4 cup parmesan cheese
Directions:
Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
Remove the skins and cut into thick slices.
Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
Remove from the heat.
Bring the milk and stock to the boil.
Stir in the polenta and cook stirring for about 5 minutes.
Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
Put the capsicum mixture over the top and cook at 220c for 15 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 65 min.