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how to cook Grilled Polenta with Chargrilled Vegetables
Spectacular and colourful, this dish with its rich tomato sauce, crunchy pinenuts,
chargrilled vegetables and crispy polenta is set to impress.
ingredients :
1 cup instant polenta
2 cups chicken stock
1 cup water
20g butter
cup grated parmesan cheese
1 red capsicum, quartered and seeds removed
1 eggplant, sliced thinly
2 tablespoons olive oil
425g tub Latina® Fresh Mediterranean Sauce
¼ cup pitted kalamata olives
50g rocket leaves
method :
1. Combine polenta, stock and water in a large microwave-safe bowl and microwave
on HIGH for 5 minutes; stir. Cover with plastic wrap, pierce plastic twice and cook on
HIGH for a further 6 minutes or until thick. Stir in butter and parmesan.
2. Spread polenta mixture into 17cm x 27cm lightly oiled slice pan and refrigerate for
15 minutes or until set. Slice into 8 pieces.
3. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up
under a grill) and cook until skin blackens. Place in a plastic bag or covered container
until cool enough to remove skin. Remove and discard skin. Tear into strips.
4. Toss eggplant slices in oil. Cook eggplant and polenta on barbecue grill until lightly
browned on both sides.
5. Warm sauce in a small saucepan on the side of the barbecue or in microwave, to pack directions.
6. Spoon a little sauce onto each plate and top each with one piece of polenta. Top with eggplant,
capsicum, olives, second piece of polenta and finish with rocket leaves. Serve with remaining sauce.
Serves: 4 Preparation and refrigeration time: 30 minutes Cooking time: 30 minutes
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