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Grilled feta polenta with rocket and chilli oil
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vegetarian crowd-pleaser for family barbecue.
Ingredients:
  • 1L (4 cups) water
  • Pinch of salt
  • 170g (1 cup) polenta (cornmeal)
  • 125ml (1/2 cup) thickened cream
  • 200g feta, crumbled
  • 40.00 ml finely chopped fresh rosemary
  • 125ml (1/2 cup) olive oil
  • 2 tsp mild chilli powder
  • 1 garlic clove, crushed
  • Olive oil, to grease
  • 120g baby rocket leaves
Instructions:
  • In a saucepan, simmer water and salt. Lower heat, slowly pour in polenta while stirring constantly. Cook and stir for 15 minutes until thick. Add cream and stir for 10 more minutes until thick. Remove from heat, mix in feta and rosemary. Pour into non-stick pan, cool for 15 minutes, then refrigerate loosely covered for 2 hours until set.
  • To prepare the chili oil, warm oil in a saucepan over medium heat. Stir in chili powder and garlic, cooking for 1 minute. Take off the heat and let it sit for 5 minutes. Strain through a fine sieve into a jug, then season with salt.
  • Preheat your barbecue or chargrill on high heat. Cut the polenta into 6 pieces and lightly brush with olive oil. Grill for 2 minutes on each side or until golden brown and heated through.
  • Serve polenta on plates, top with fresh rocket leaves, and drizzle with zesty chilli oil before serving promptly.

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