Thursday, September 27, 2007

Grilled polenta and roasted vegetables


(halve this if you want to make enough for fewer people)
* 2 cups of polenta
* 8 cups of water with vegetable or chicken stock
* salt and pepper to taste
* two capsicums
* a bunch of mushrooms
* two tomatoes
* any other vegetables you want on top
* olive oil


1. Line a non-shallow baking tray with grease proof paper for later. Chop the vegetables up for roasting*. Bring the water, stock, salt, and pepper to the boil.
2. Slowly add the polenta, constantly stirring. The mixture should start to thicken up pretty quickly.
3. Turn it right down and cook for about twenty minutes (or until you get sick of it), stirring all the time if you can. This'll stick to the bottom the first chance you give it.
4. Tip the polenta mix into the prepared tray and smooth it out. It'll set pretty quick.
5. Put the polenta in the oven/under the grill for a while, until it cooks through and starts to toast up.
6. Take the polenta out of the oven when it's getting just about yummy.
(6a. Slice the tomato thinly. Cut the mushrooms into chunks. Etc.)
7. Cover the top of the polenta with slisced tomato. Chuck the other vegetables on top. If there's oil from the capsicum, tip some over the vegetables and polenta.
8. Put it in the oven for a bit longer, until the tips of the vegetables are just starting to burn.

Hopefully yummy.

* Roast capsicum is nyummy with this. Roast with a bit of oil until not quite done, let cool, then take the skin off. Chop it up into strips. It'll get roasted a bit more later on in the recipe.

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