Chargrilled Polenta with Roasted Capsicum (Bell Pepper)

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Chargrilled Polenta with Roasted Capsicum (Bell Pepper)

 

 

3 to 4 red capsicums (bell peppers)

1/2 cup extra virgin olive oil, plus extra to brush

40 ml (8 tsp) balsamic vinegar

4 garlic cloves, finely chopped

2 tbsp (8 tsp) chopped flat-leaf parsley, optional

200 g (7 oz)(1 1/3 cups) instant polenta

1/2 cup grated vegan parmesan cheese

rocket (arugula) and mixed olives, to serve

 

 

1. Place capsicums (bell peppers) 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/quart of water and bring to the

boil. Add polenta in a slow, steady stream. Reduce heat to low and

cook, stirring constantly, for 6 to 7 minutes until thick. Stir in

vegan 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 to 3 minutes each side until charred. Serve

with capsicum (bell pepper), rocket (arugula) and olives.

 

 

 

NOTE: A lamingtobn tray is a rectangular baking tray that is about 1

to 1 1/2 " (2.5 to 4 cm) deep.

 

 

 

 

Serves 4.