23 April, 2016
VIP Uglies
VIP Uglies (Vegetables in Polenta Uglies)
Makes: approximately 30
Ingredients:
- 3/4 cup polenta
- 3 3/4 cups water
- 2 stock cubes (vegetable or chicken)
- 1 large carrot, grated
- 1 zucchini, grated
- 2 large florets cauliflower, grated
- 100g pumpkin, grated
- 2 bacon rashers, diced (optional)
- Salt & pepper to taste
Method:
- Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
- Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
- Remove from the heat and allow to cool
- Preheat the oven for 180 degrees and line two baking trays with baking paper
- Prepare the vegetables and then mix the vegetables through until well combined
- Dollop a tablespoon of the mixture on the prepared baking tray
- Bake in the preheated oven for about 20 minutes until golden brown
- Allow to cool completely until transferring to a wire rack
Recipe Notes:
- Store in an airtight container in the fridge for the maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.