Ingredients

The following ingredients have 4 Servings
  • 2 onions
  • 2 corn on the cob
  • 4 medium eggs (beaten)
  • 300 g polenta
  • 220 ml semi skimmed milk
  • 1 tsp baking powder
  • 6 tbsp plain flour
  • 100 g medium cheddar
  • 150 g baby plum tomatoes
  • 2 baby courgettes
  • ⅓ of a red pepper
  • ⅓ of a green pepper
  • 1-2 tsp olive oil

Instruction

  • Fry the onions in some oil until soft, then add the corn (remove it from the cobs with a sharp knife). Fry for about another 3-4 minutes. Then leave it to cool for a few minutes.
  • Mix the beaten eggs, polenta, milk, baking powder and flour in a large bowl until smooth. Then add the two thirds of the cheese.
  • Mix in the onions and sweetcorn.
  • Grease an 8 inch silicone pan and pour in the polenta, onion and sweetcorn mixture.
  • Halve the tomatoes and chop the other vegetables, and place them on top, pressing in slightly.
  • Place the pan in your slow cooker. Put some water under your pan if your slow cooker cannot be used dry.
  • Cook on high for two hours approx or until a skewer or knife comes out clean.
  • Drizzle on a little olive oil, sprinkle on some mixed herbs, then sprinkle on the rest of the cheese on top and brown in a hot oven for 10 minutes.Serve warm.