Grilled Pepper Polenta
|Water||3 1⁄2 Pint (8 Cups / 2 Liter)|
|Corn meal||11 Ounce (2 Cups / 350 Gram, Polenta)|
|Butter||4 Ounce, chopped (125 Gram)|
|Crushed black peppercorns||1 Tablespoon|
|Grated parmesan cheese||4 Ounce (125 Gram)|
|Olive oil||2 Tablespoon|
|Zucchini||2 , cut into strips (Courgettes)|
|Red pepper||1 , cut into thin strips|
|Eggplant||1 , cut into strips (Aubergine)|
|Rocket leaves||4 Ounce (125 Gram)|
|Ready made pesto||4 Ounce (1/2 Cup / 125 Gram)|
|Parmesan cheese shavings||2 Tablespoon (Fresh)|
1. Place water in a saucepan and bring to the boil. Reduce heat to simmering, then gradually whisk in corn meal (polenta) and cook, stirring, for 20 minutes or until mixture is thick and leaves the sides of the pan.
2. Stir in butter, black peppercorns and grated Parmesan cheese. Spread mixture evenly into a greased 18x28cm/7x11in shallow cake tin and refrigerate until set. Cut polenta in triangles.
3. Brush polenta and vegetables with oil, then cook under a preheated hot grill or on a barbecue grill for 3-5 minutes each side or until polenta is golden and vegetables are brown and tender.
4. To serve, top polenta triangles with rocket, grilled vegetables, pesto and Parmesan cheese shavings.