Name: Grilled herb polenta with semi-dried tomato and olive salad
Prep time: 190 min
Cook time: 15 min
Total time: 205 min
Yield: 4
Ingredients: 2 cup (500ml) water; 2 cup (500ml) vegetable stock; 1 cup (170g) polenta; 1/3 cup (25g) parmesan, finely grated; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh basil, finely chopped; Tomato and olive salad; 125 gram baby cos lettuce, trimmed, leaves torn roughly; 1 1/3 cup (200g) semi-dried tomatoes in oil, drained; 4 green onions, sliced thinly; 1/4 cup (50g) black olives, pitted, sliced; Spiced mayonnaise; 3/4 cup (225g) mayonnaise; pinch cayenne pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1 tablespoon lemon juice

Grilled herb polenta with semi-dried tomato and olive salad

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Serves 4

Prep

3H 10M

Cook

15M

Total

3H 25M

Ingredients

2 cup (500ml) water

2 cup (500ml) vegetable stock

1 cup (170g) polenta

1/3 cup (25g) parmesan, finely grated

1 tablespoon fresh flat-leaf parsley, finely chopped

1 tablespoon fresh basil, finely chopped

Tomato and olive salad

125 gram baby cos lettuce, trimmed, leaves torn roughly

1 1/3 cup (200g) semi-dried tomatoes in oil, drained

4 green onions, sliced thinly

1/4 cup (50g) black olives, pitted, sliced

Spiced mayonnaise

3/4 cup (225g) mayonnaise

pinch cayenne pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 tablespoon lemon juice

Method

1.In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.

2.Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.

3.Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.

4.Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.

5.Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.

6.Serve polenta topped with salad; drizzle with mayonnaise.

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