FAST ED’S KITCHEN

ED HALMAGYI

Take your pick of great sweet and savoury recipes from traybakes to country cakes on BHG TV on Fridays at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks.

SEEN ON BHG TV FRIDAYS 7.00

“Blue swimmer crab is good value with plenty of delicate, sweet flesh – just the thing for curries”

POLENTA, TOMATO AND CHEESE TRAYBAKE

Preparation time 10 mins

Cooking time 45 mins

Serves 4

1L stock (vegetable or chicken)
1 cup polenta
1 cup finely grated parmesan cheese
2 brown onions, finely sliced
6 cloves garlic, finely sliced
2 bay leaves
2 Tbsp extra virgin olive oil
2 stalks celery, sliced
1L best-quality tomato pasta sauce
1 cup grated mozzarella cheese
Chopped parsley, crusty bread and wilted greens, to serve

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Pour stock into a medium saucepan and bring to the boil on medium heat. Whisk in polenta, simmer until thickened, then fold in