- Preheat oven to 180°C.
- Bring water to boil, add polenta, return to boil stirring, simmer 10 minutes, stirring occasionally. Spread polenta evenly into lightly greased 32cm x 26cm baking pan.
- Heat oil in pan, add vegetables, cook 3minutes. Add MAGGI TASTE OF ASIA Red Curry Paste, cook 1 minute.
- Add combined CARNATION Light & Creamy Evaporated Milk, extra water and cornflour, bring to boil stirring, simmer 1 minute. Remove from heat, cool slightly, stir in eggs. Spoon evenly over polenta.
- Combine remaining ingredients and sprinkle over vegetables. Bake 20 to 25 minutes until set and light golden. Stand 10 minutes before cutting into squares to serve.
Mixed vegetables, frozen
MAGGI Red Curry Paste
NESTLÉ CARNATION Light & Creamy Evaporated Milk 375mL
Products used in the recipe
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