Yield: 6 Servings
|1 cup||Instant polenta (pre-cooked corn meal)|
|½ cup||Self raising flour|
|¼ cup||Dried onion flakes|
|½ cup||(more or less) yoghurt|
|1 teaspoon||(level) salt; to taste|
|½ teaspoon||Pepper; to taste|
|½ teaspoon||Garlic powder; to taste|
|2 tablespoons||(level) dried mixed herbs; to taste|
submitted by: paradise@...
Mix eggs, oil and half of yoghurt until blended. Add flour and polenta, mix. Add salt, pepper, garlic and herbs, blend thoroughly. If dough is too stiff, add more yoghurt until it flows evenly. Refrigerate for 1 hr. Pour into greased baking dish, bake in medium heat oven for about 25 mins or until toothpick comes out clean. Cut into 2 ins squares. Serve hot or cold.
If desired, add 2 ozs shredded ham to dough.
Greetings from yehuda paradise, Ramat Gan, Israel DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 6 MAY 1996
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