This instalment in my culinary series sees the marriage of Italian polenta to Bavarian quark to produce a delicious, vegetarian, reasonably low calorie and easy to make dish. The quark should have been Austrian Topfen but I cannot get it here.
Ingredients (for 2)
- 100g polenta (I use Polenta Valsugana imported from Italy)
- 160g quark (I use Golden Acre)
- ca. 10g sesame seeds
- 1 tsp poppy seeds
- ½ tsp fennel seeds
- pinch of sea salt
- fresh parmesan
Line a baking sheet with baking or greaseproof paper and set aside. Grease 4 cooking rings (mine are 9 cm across x 3½ cm tall) with a little oil or butter. Pre-heat oven to 190º C (fan assisted).
Add the sea salt to 400 ml of water and bring to the boil in a heavy pan. When the water begins to boil, add the polenta and remove from heat. Stir vigorously for a minute or so to prevent lumps from forming. Leave for 2 to 3 minutes.
Stir the quark into the polenta and add the remaining ingredients. Leave to cool for 5 minutes.
Fill the cooking rings with the mixture, smooth down and sprinkle with water. Bake in the oven for 10 to 15 minutes, then move under the grill for a further 2 to 5 minutes until the cakes are golden brown on top.
Sprinkle with freshly grated Parmesan and serve with your favourite salad.
If you divide the mixture into 4 cakes as I have suggested, each cake will be around 145 calories.
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