Grilled Polenta with Roasted Capsicum Recipe

Recipe : Grilled Polenta with Roasted Capsicum

Ingredients :

1 red, yellow and green capsicum

4 cups chicken stock

pinch salt

1 cup polenta (cornmeal)

1 tbsp balsamic vinegar

4 egg tomatoes

Method :

Cut capsicums in half and place, cut-side down, on grill plate. Grill under hot grill until the skin blisters and blackens. Remove from grill and cover with a damp tea towel for 2-3 minutes. While capsicums are roasting, place stock and salt in a large heavy-based pan. Bring to the boil then add the polenta in a slow, steady stream, stirring constantly (use a wooden spoon as plastic ones may break when the mixture thickens). Cook over medium heat, stirring, for 20 minutes. Pour hot polenta into a 20cm square cake tin that has been rinsed in cold water. Leave until set (about 15 minutes).

While polenta is setting, peel skin from capsicums and discard. Cut flesh into strips, place in a bowl and sprinkle with balsamic vinegar and any juices from capsicum. Cut tomatoes into thin slices. Turn polenta out of tin, cut into slices and grill slices under a hot grill until brown. Serve topped with roasted capsicum strips and tomato. Sprinkle with cracked black pepper.

Hint: Polenta has very little fat. It takes a little time to cook, but the result is worth it. It is one of the few dishes in which we use salt, but its flavor seems to need the lift of a little salt.

Fat per serve : 2 grams

Serves 4

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