Italian Style Ricotta | Bunbury Farmers Market

Polenta & Spinach Bake

Ingredients:
1 Bunch Silverbeet coarsely shredded, stems removed
1 tbs garlic finely chopped
1 small onion
3 tbs olive oil
8 eggs, lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
250g Italian style ricotta
2 tbs finely chopped flat leaf parsley
1 tin Antica Napoli Italian Cherry Tomatoes
Salt & pepper to season
Polenta Base

Method:
Sauté onion and garlic in the olive oil until softened, add silverbeet, then steam with the lid on until wilted, stirring occasionally. Strain this into a colander to remove any excess liquid. In a large mixing bowl combine the eggs and all remaining ingredients (excluding polenta base) then add the
cooked spinach. Line oven proof dish with cooked polenta, then pour over egg mix. Bake in a pre-heated 180°c oven for approx 45 minutes or until the filling is set and golden on top. Serve with crispy skinned salmon.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Ricotta, Sausage-Filled Portobello Mushrooms

Ingredients:
6 Portobello Mushrooms
½ Roll Ryan’s Sausage Meat
500 gram tub Borrello Italian Style Ricotta Cheese, drained
¼ cup Parmesan Cheese
½ cup Shredded Tasty Cheese

Method:
Mix Ricotta, Sausage meat, parmesan cheese, ¼ cup tasty shredded cheese all together in a bowl.
Brush the tops of your field mushrooms, remove the stalks then and fill the indentation with ricotta mix. Top with the last ¼ cup of shredded cheese and pop in a pre-heated oven at 180 degrees for 15 minutes. A brilliant side dish or as an entrée. Enjoy! :o)

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: