La Différence

La Différence
A passion for food

Sunday, 12 August 2012

Caramelised Balsamic Red Onion, Zucchini/Courgette polenta scone bake.

Caramelised, Balsamic Red Onion & Zucchini/Courgette polenta scone bake.
I am still making the most of the abundance of courgettes from my allotment.  This is something a little different. A cross between a bread, scone and savoury cake. It is delicious either served with a pasta dish, cut into small pieces as a canapé or just on it's own with a hunk of cheese. It's moist, savoury, a little sharp & sweet with added balsamic vinegar and in total, it's just the business.

you will need an 9x9" oven tin/pan, oiled and line the base with parchment paper.

The recipe.

4 medium sized red onions, peeled, sliced and sauteed until soft in 2 tbsp good olive oil
2 tbsp Balsamic vinegar
2 tsps sugar
when the onions are cooked add the sugar & balsamic and cook on a high heat for 2/3 minutes until the vinegar almost disappears, leaving a thick delicious onion 'jam' for the bottom of your tin/pan.

Place the cooked onions into the bottom of your lined baking tin

The polenta/scone mixture.

2 large courgettes, grated, sprinkled with a little salt then left for around 1 hour, squeeze all the excess water out.
4oz /100 g self raising flour
4oz/ 100g polenta
2oz/50g butter or margarine (I used Stork)
2oz freshly grated parmesan cheese
1tsp baking powder
½ tsp cream of tartar
2 large eggs beaten
1½ tsp sea salt
few good grinds of black pepper
1 tsp fresh thyme chopped or ¼ tsp dried thyme
a little milk to bind if necessary.

Sift together the flour, salt, cream of tartar and baking powder into a bowl with a few grinds of black pepper
Add the polenta & mix together
Rub the butter/margarine into the flour mix, until the breadcrumb stage
Add the parmesan & thyme & mix
Add the grated & drained courgettes then the beaten eggs mix lightly to bind together into a light, moist cake type batter with a heavy dropping consistency adding a little milk a a tbsp at a time if needed.

Place this mix in spoonfuls on top of the onions and spread it out with a pallette knife  to cover them.

Bake in a pre-heated hot oven 230c/450f/gas 8 for around 10-15 mins until light & golden and firm to the touch.

Leave to cool on a wire rack for around 5 minutes. Turn over onto a serving plate and remove the parchment paper. Serve warm & enjoy









2 comments:

  1. BEAUTIFUL! This looks amazing and I cannot wait to make it. Thank you for sharing on Thursday's Treasures Week 47. Looking forward to more amazing recipes! <3 and hugs dear one! http://www.recipesformyboys.com/2012/08/thursdays-treasures-week-47.html

    ReplyDelete
  2. If you need your ex-girlfriend or ex-boyfriend to come crawling back to you on their knees (no matter why you broke up) you must watch this video
    right away...

    (VIDEO) Win your ex back with TEXT messages?

    ReplyDelete

I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥