Easy Entrees Italian

Chargrilled polenta with roasted capsicum

Name: Chargrilled polenta with roasted capsicum
Prep time: 150 min
Cook time: 35 min
Total time: 185 min
Yield: 4
Cuisine: /italian
Ingredients: 3-4 red capsicums; 125ml (1/2 cup) extra virgin olive oil, plus extra to brush; 40ml (2 tablespoons) balsamic vinegar; 4 garlic cloves, finely chopped; 2 tablespoons chopped flat-leaf parsley, optional; 200g (1 1/3 cups) instant polenta; 1/2 cup grated parmesan cheese; Rocket and mixed olives, to serve

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2h 30m

35m

Chargrilled polenta with roasted capsicum

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Looking for interesting vegetarian starters and mains? Grilled polenta is a versatile choice which can be teamed up with any number of ingredients to create a satisfying meal.

3-4 red capsicums
125ml (1/2 cup) extra virgin olive oil, plus extra to brush
40ml (2 tablespoons) balsamic vinegar
4 garlic cloves, finely chopped
2 tablespoons chopped flat-leaf parsley, optional
200g (1 1/3 cups) instant polenta
1/2 cup grated parmesan cheese
Rocket and mixed olives, to serve

Method

1.

Place capsicums on a baking sheet under a hot grill and cook until skin is charred and black. Transfer to a plastic bag, seal and set aside for 10 minutes to sweat. Peel off skin, remove and discard the membrane and seeds. Cut flesh into thick strips and lay on a plate. Pour over oil and vinegar. Sprinkle with garlic and parsley, if desired. Set aside for up to 1 hour to marinate.
2.

Add 1 teaspoon of salt to 1 litre of water and bring to the boil. Add polenta in a slow, steady stream. Reduce heat to low and cook, stirring constantly, for 6-7 minutes until thick. Stir in parmesan. Pour into a greased lamington tray and set aside to cool and set. Turn out onto a board, cut into desired shapes and brush each side with oil. Heat a chargrill pan over high heat. When hot, add polenta and cook for 2-3 minutes each side until charred. Serve with capsicum, rocket and olives.

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