Saturday, March 23, 2013

Recipe: Mexican Spoon Bread

Because it is Bloggiesta again, I thought it would be fitting to share a Mexican recipe with you. I made this a few days ago and it is easy and tasty! Exactly what you need during Bloggiesta. The prepare time is minimal, just pop it in the oven and keep blogging :) The original Dutch and non-vegetarian vesrion can be found on 24-Kitchen

Mexican Spoon Bread with Guacamole: (serves 4)
- 4 sundried tomatoes
- 1 red bell pepper
- 100 gr kidney beans
- 310 gr polenta
- 2 spring onions
- 500 ml water
- 3 el butter (plus some extra)
- 250 ml milk
- 3 eggs
- 185 gr corn
- chili powder

Guacamole: (We ate this for two days, but I made this fresh on both days)
- 1 avocado
- some fresh cilantro
- 125 ml creme fraiche

Pre heat the oven on 190 degrees. Cube the bell pepper, slice the sundried tomatoes, and cut the spring onions into tiny rings. Drain the kidney beans. Bring water to a boil, add the polenta and keep stirring for 30 seconds. Remove pan from heat and add butter, eggs and milk. Stir through. Add all the vegetables and add chili powder to taste. Mix well and pour the batter into an oven dish. Place it in the oven for 50-70 minutes (this depends on your oven, start with 50 and see from there). If the bread is golden brown it is done. 

For the guacamole, mash the avocado. Add some chopped cilantro and mix everything with the creme fraiche. 

The bread was a bit on the dry side but this was resolved by laying a little cube of butter on top of the bread and let it melt over it in the microwave. 

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