Po­lenta With Grilled Veg­eta­bles

Look (UK) - - FOOD -

IN­GRE­DI­ENTS

750ml veg­etable stock

160g po­lenta (quick cook)

25g fresh basil leaves, roughly torn

25g Parme­san cheese

1 tbsp olive oil, plus a driz­zle to serve

2 cour­gettes, sliced into rib­bons3-4mm thick

1 aubergine, sliced into strips 3-4mm thick

2 red pep­pers, de­seeded and sliced 10 cherry to­ma­toes

Freshly ground black pep­per and Hi­malayan pink salt

Rocket leaves

METHOD

1 Bring the stock to the boil, add the po­lenta and cook for about five min­utes, stir­ring con­stantly, un­til all the liq­uid has been ab­sorbed and the mix­ture is thick. Add the basil and the Parme­san, then stir for 30 sec­onds be­fore tipping the mix­ture onto a large bak­ing tray lightly wiped with oil.

2 Use a pal­ette knife to spread out the po­lenta to about 1cm thick. Leave to set for about 20 min­utes. Flip the bak­ing tray up­side down onto a chop­ping board. Cut into a rec­tan­gle and lightly brush with olive oil, then grill un­til golden and crispy. Set aside.

3 Brush the veg­eta­bles with olive oil and sea­son. Lightly grill them for 15 min­utes, un­til ten­der. Stack the veg­eta­bles on top of the po­lenta, scat­ter over the rocket leaves and serve with a good driz­zle of olive oil or herb pesto.

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