Tonight I'm making my variation of Michelle Trute's "Spinach & Polenta Slice"
Her recipe books are fantastic!
Spray a pan with olive oil. Add 4 chopped shallots 2 - 3 cloves garlic and a chopped bunch of spinach and cook with the lid on until soft. Add 1 tbsp plain flour (I use wholemeal.) and 3 - 4 tbsp polenta and mix in. Add 1 - 1 1/2 cups skim milk and stir till thickens. Take off the heat and add 3- 4 beaten eggs. Line a slice pan with baking paper so that it is higher than the sides. (makes it easier to lift out)Sprinkle the top with grated mozarella cheese and bake at about 180 degrees for 10 - 15 minutes.
My husband says "feed the man meat" so we'll have buffalo sausages as well.
I'm making a greek salad with lots of ripe tomatoes, olives and fetta and having paw paw from our tree for dessert.
Our antioxidant rich meal has
- Lutein in spinach and polenta
- Allium sulpha compounds in spring onions and garlic
- Lycopene in tomatoes
- Cryptoxanthins in red capsicum
- Zinc, copper and zoochemicals in buffalo sausages
- Beta caroteine in pawpaw.