Baked Cheesy Polenta With Salsa - cooking recipe

Ingredients

2 cups chicken stock
6 oz polenta
2 oz grated pizza cheese
3.5 oz feta cheese, crumbled
2 None avocados, peeled, pitted, coarsely chopped
3.5 oz sun-dried tomatoes in oil, drained, coarsely chopped
1 None small cucumber, coarsely chopped
1 None small red pepper, seeded, coarsely chopped
3 tbsp coarsely chopped fresh flat-leaf parsley leaves
1/2 tsp dried chili flakes
1/4 cup red wine vinegar
1/4 cup olive oil

Preparation

Preheat oven to 425\u00b0F. Grease a 12-cup muffin pan. Line a baking tray with parchment paper.
Bring stock and 2 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for 10 mins, or until polenta thickens. Stir in cheese then distribute between muffin recesses. Chill for 1 hour then bake polenta for 15 mins. Gently turn out onto prepared tray. Bake for 5 mins, or until lightly browned.
Meanwhile, to make the salsa, combine remaining ingredients in a medium bowl.
Serve warm polenta topped with salsa.