Polenta and vegetable salad
Grilled Mediterranean vegetables, combined with plump olives and a chili pepper, garlic and lemon dressing, make an exciting topping for polenta.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes + cooling | 30minutes |
| Servings | Prep Time |
| 4servings | 10minutes + cooling |
| Cook Time |
| 30minutes |
Ingredients
- 3 1/3 cups 1% milk
- 1 1/2 oz butter
- 1 1/2 cups instant polenta
- 1 large eggplant thinly sliced lengthwise
- 1/4 cup olive oil
- 2 red peppers halved and deseeded
- 7 oz shallots halved but not peeled
- 1 red chili pepper halved lengthwise and deseeded
- 1 garlic clove unpeeled
- 1 tbsp lemon juice
- 1/2 cup black olives pitted
- 1 1/2 oz Parmesan cheese shaved
- 1 tbsp fresh basil leaves
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Put the milk, butter and a pinch of salt into a pot. Heat the milk until almost boiling, then turn the heat down and pour in the polenta in a slow, steady stream while stirring continuously with a wooden spoon. Keep stirring for 5 minutes until it thickens. Spoon into a 20 x 30 cm tray lined with baking paper. Smooth the top with a spatula. Allow to cool completely, then cut into slices.
- Heat a grill until it is very hot. Brush the eggplant slices on both sides using 1 tablespoon of the oil and lay, side by side, on a baking tray. Add the peppers, skin-side up, and the shallots, skin-side down. Grill for 15 minutes, turning the eggplants over halfway through, until the pepper and shallot skins are blackened all over. Set aside until cool enough to handle.
- Arrange the chili pepper, cut-side down, unpeeled garlic and polenta slices on the baking tray. Brush the polenta on both sides with 1 tablespoon of the oil. Grill for about 6 minutes, then remove the chili pepper and garlic and turn the polenta over. Grill for a further 6-8 minutes until the polenta is golden.
- Scrape the flesh from the chili pepper and garlic, mash and mix with the remaining oil and the lemon juice in a small bowl. Peel the skins from the peppers and slice the flesh. Peel the shallots. Arrange the polenta slices around a wide platter. Pile the peppers, shallots, eggplant and olives in the centre and spoon over the chili pepper dressing. Top with Parmesan and basil.
Recipe Notes
Each serving: 20.5 g protein, 28 g fat of which 9.5 g saturates, 54.5 g carbohydrate, 6.5 g fibre, 571 Calories
