Red capsicum & green chilli spoon bread

Red capsicum & green chilli spoon bread


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Whether it's fresh, frozen or canned, corn contributes powerful anti-oxidants that help fight age-related blindness.

Lynn Lewis

Serves: 6 

  • 1 cup (170 g) instant polenta
  • 1 cup (250 ml) low-fat (1%) milk
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 100 g drained, pickled green chillies
  • 1 medium red capsicum, seeded and cut into small chunks
  • 1 cup (150 g) corn kernels, fresh, drained canned, or thawed frozen
  • 3 large eggs, separated

Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

  1. Preheat oven to 190°C. Coat a medium round casserole dish with vegetable oil.
  2. In a small saucepan, bring 1½ cups water and the polenta to the boil. Lower heat. Simmer, stirring frequently, 3 minutes. Transfer to a medium bowl. Place milk, salt, butter, chillies, capsicum and corn in the pan; heat until butter melts. When cool, stir in lightly beaten egg yolks.
  3. Beat egg whites in a medium bowl until stiff peaks form. Fold into polenta mixture. Pour into prepared casserole.
  4. Bake until centre is firm and top is browned, 50 minutes. Serve at once.

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