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Chargrilled polenta with roasted capsicum
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Prep Time:
150 minutes
Cook Time:
35 minutes
Total Time:
185 minutes
Versatile grilled polenta - the perfect vegetarian starter or main dish, easily customizable with various delicious toppings.
Ingredients:
  • 3-4 red capsicums
  • 125ml (1/2 cup) extra virgin olive oil, plus extra to brush
  • 40ml (2 tbsp) balsamic vinegar
  • 4 garlic cloves, finely chopped
  • 40.00 ml chopped flat-leaf parsley, optional
  • 200g (1 1/3 cups) instant polenta
  • 125.00 ml grated parmesan cheese
  • Rocket, to serve
  • Mixed olives, to serve
Instructions:
  • Place capsicums on a baking sheet under a hot grill until skin is charred and black. Transfer to a sealed plastic bag and let sweat for 10 minutes. Peel off skin, discard membrane and seeds, then cut flesh into thick strips on a plate. Drizzle with oil and vinegar and sprinkle with garlic and parsley, if desired. Let marinate for up to 1 hour.
  • Season 1 litre of boiling water with 1 teaspoon of salt. Slowly pour in polenta while stirring. Cook on low heat for 6-7 minutes until thickened, then mix in Parmesan. Transfer to a greased tray to cool and set. Cut into shapes and brush with oil. Grill polenta on high heat for 2-3 minutes per side until charred. Serve with capsicum, rocket, and olives.

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