Corn and Sweet Potato Pilhi
A baked Norfolk Island pilhi made with polenta, sweet potato, milk, cheddar cheese and caraway.
This corn pilhi combines polenta and grated sweet potato with milk and cheddar. It is finished in the oven until the top is golden and crisp.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Cheddar cheese
Ingredients without verified allergen data 5
Ingredients without verified allergen data: Milk, Caraway seeds, Instant polenta, Sweet potato, Salt.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Prepare the oven and dish
Preheat the oven to 180 °C. Set out a shallow 1.5-litre ovenproof dish.
Temperature: 180 °C / 356 °FReady to continue when: The oven has reached 180 °C and the dish is ready.
- 02
Cook the polenta
Put the milk and 1 teaspoon of caraway seeds in a saucepan over medium heat and bring to a simmer. Slowly pour in the polenta in a steady stream, whisking for 2 minutes, until thickened.
Ready to continue when: The polenta has thickened and the mixture looks uniform.
10 min - 03
Add the sweet potato and cheddar
Add the salt, grated sweet potato and grated cheddar to the polenta. Stir until evenly distributed.
Ready to continue when: The sweet potato and cheddar are spread throughout the mixture.
- 04
Bake the pilhi
Transfer the mixture to the dish and smooth the top. Scatter the remaining 2 teaspoons of caraway seeds over it. Bake for 40 minutes, until the top is golden and crisp.
Temperature: 180 °C / 356 °FReady to continue when: The top is golden and crisp.
40 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.