Thai Vegetable & Polenta Bake

  • 10 portions

Instructions

  1. Preheat oven to 180°C.
  2. 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.
  3. Heat oil in pan, add vegetables, cook 3minutes. Add MAGGI TASTE OF ASIA Red Curry Paste, cook 1 minute.
  4. 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.
  5. 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.

Recipe Details

Qty

Unit

Ingredient

Preparation

1.5

L

Water

 

300

gr

Polenta

 

20

mL

Olive oil

 

1

kg

Mixed vegetables, frozen

Thawed, chopped

90

gr

MAGGI Red Curry Paste

 

375

mL

NESTLÉ CARNATION Light & Creamy Evaporated Milk 375mL

 

200

mL

Water

Extra

35

gr

Cornflour

 

2

ea

Egg

Lightly beaten

20

gr

Almond, sliced

 

20

gr

Breadcrumb, dried

 

10

gr

Parsley, fresh

Chopped