Basil Sweet Potato Corn Bread (Polenta)

Ingredients

Spinach 10g, Basil 3g, Sweet Potato 30g, Corn Flour, Polenta Powder 15g, Parmesan Cheese 10g, Mozzarella Cheese 10g

Instructions

1. 1

   Stir-fry the spinach and basil in a pan, season with salt and pepper, add mozzarella cheese and cool; boil the sweet potato, peel, and cube into 1cm pieces.

   
2. 2

   Boil 2½ cups water in a sauce pan, then slowly add the corn flour mixed with salt in 1 cup of cold water.

   
3. 3

   Stir slowly until boiling again, cook at a low temperature until very thick, then add parmesan cheese and mix.

   
4. 4

   Add about half of 3 to a buttered ceramic dish, top with 1 and 2, add the remaining batter to fill the dish, and chill in the fridge.

   
5. 5

   4가 완전히 굳으면 176℃의 오븐에서 윗면에 갈색이 나도록 40분정도 굽는다.

   
6. 6

   Cut 5 into appropriate sizes, plate, and serve with tomato ketchup to taste.