“This is a lovely appetizer, and certainly fills 'the gap' between hunger and dinner. From Australian Women's Weekly, "Tapas, Antipasto, Mezze".”

Ingredients Nutrition


  1. Grease a 9" x 13" baking tray. Line the tray with sulfurized paper; cut any excess after the batter is poured into the pan.
  2. Heat butter in a pan, and add the finely chopped leek (just the white part) and the crushed garlic, and cook until the leek is soft. Gradually stir in the flour and the polenta; cook, stirring, one minute.
  3. Remove pan from the heat. Gradually add the milk. Return the pan to the heat, and cook, stirring, until the mixture boils and thickens. Remove from heat; stir in lightly beaten egg yolks, cheese, and the rocket. Transfer this mixture to a large bowl.
  4. Preheat oven to 375°F Beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold into polenta mixture in two batches. Spread into the prepared pan, cut away any excess paper; bake about 12 minutes, or until browned.
  5. Turn onto a cutting board, and cut into slices, wedges, or squares.

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