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.
Serving size: Complete recipe
Calories 3600 Calories from Fat 2032
% Daily Value*
Total Fat 228 g351.4%
Saturated Fat 97.8 g489%
Trans Fat 0 g
Cholesterol 370 mg123.3%
Sodium 3372 mg140.5%
Total Carbohydrates 302 g100.5%
Dietary Fiber 45.1 g180.3%
Sugars 22.9 g
Protein 90 g179.2%
Vitamin A 335.4% Vitamin C 435.6%
Calcium 182.5% Iron 110.5%
*Based on a 2000 Calorie diet