Baked Cheesy Polenta With Salsa

• 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

1. Preheat oven to 425u0b0F. Grease a 12-cup muffin pan. Line a baking tray with parchment paper.
2. 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.
3. Meanwhile, to make the salsa, combine remaining ingredients in a medium bowl.
4. Serve warm polenta topped with salsa.

chicken stock, polenta, pizza cheese, feta cheese, avocados, tomatoes, cucumber, red pepper, parsley, chili flakes, red wine vinegar, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/33212 (may not work)