Red capsicum & green chilli spoon bread
1 hour 15 minutes
Whether it's fresh, frozen or canned, corn contributes powerful anti-oxidants that help fight age-related blindness.
Lynn Lewis
2 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:55min ›
Ready in:1hour15min
- Preheat oven to 190°C. Coat a medium round casserole dish with vegetable oil.
- 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.
- Beat egg whites in a medium bowl until stiff peaks form. Fold into polenta mixture. Pour into prepared casserole.
- Bake until centre is firm and top is browned, 50 minutes. Serve at once.
