Main Italian

Polenta with goat's cheese and chargrilled veggies

Name: Polenta with goat's cheese and chargrilled veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 1 red capsicum; 1 medium eggplant; 4 zucchini; 2 garlic cloves, crushed; 40ml (2 tablespoons) olive oil, plus extra to drizzle; 1 punnet baby corn; 1 small Spanish onion, cut into wedges; 1 small radicchio lettuce, cut into wedges; 150g (1 cup) instant polenta; 40g butter; 250g soft goat's cheese

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Grilled polenta with roasted capsicum and olives

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Serve up this polenta dish as a side or have on it's own.

1 red capsicum
1 medium eggplant
4 zucchini
2 garlic cloves, crushed
40ml (2 tablespoons) olive oil, plus extra to drizzle
1 punnet baby corn
1 small Spanish onion, cut into wedges
1 small radicchio lettuce, cut into wedges
150g (1 cup) instant polenta
40g butter
250g soft goat's cheese

Method

1.

Cut capsicum, eggplant and zucchini into equal pieces. Combine garlic and oil in a bowl. Add vegetables and radicchio and toss well. Heat a chargrill pan; when hot, grill vegetables in batches until charred. Set aside.
2.

Add 1 teaspoon salt to 1 litre of water and bring to the boil. Add polenta in a slow, steady stream. Reduce heat to low and cook for 6-7 minutes, stirring constantly, until thick. Stir in the butter. Spread the polenta into a greased, shallow baking dish.
3.

Preheat grill to high. Crumble cheese over polenta and drizzle with extra oil. Grill until golden brown. Cut polenta into wedges and serve with vegetables. Drizzle with oil before serving.