Grilled Pepper Polenta with Grilled Vegetables and Rocket
2 tablespoons olive oil
1 For polenta, place water in a saucepan over a high heat. Bring to the boil, then reduce heat to simmering. Gradually whisk in corn meal and cook, stirring, for 20 minutes or until mixture is thick and leaves the sides of the pan.
2 zucchini, cut into strips
1 red pepper, cut into thin strips
1 eggplant (aubergine), cut into strips
4 ounces rocket leaves
1/2 cup pesto - purchased or homemade
fresh parmesan cheese shavings
8 cups water
2 cups corn meal (polenta)
4 ounces butter, chopped
1 tablespoon crushed black peppercorns
4 ounces grated parmesan cheese
2 Stir in butter, black peppercorns and grated parmesan cheese.
3 Spread mixture evenly into a greased 7 x 11 in shallow cake tin. Chill until set. Cut polenta in triangles.
4 Preheat grill or barbecue to a high heat.
5 Brush polenta and vegetables with oil. Cook under grill or on barbecue grill for 3-5 minutes each side or until polenta is golden and vegetables are brown and tender.
6 To serve, place a polenta triangle on each serving plate. Top with rocket, grilled vegetables, pesto and parmesan cheese shavings.
Cook's tip: When grilling or barbecuing polenta as in this recipe it is important that the polenta is placed on the preheated surface and left alone until a crust forms. Once the crust forms completely the polenta can easily be turned. Do not be tempted to try turning it too soon or the delicious crust will be left on the grill.
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