Slices of grilled polenta tastes fantastic smothered in goats cheese.
- Cut capsicum, eggplant and zucchini into equal pieces. Combine garlic and oil in a bowl. Add vegetables and radicchio and toss well. Heat a chargrill pan; when hot, grill vegetables in batches until charred. Set aside.
- Add 1 teaspoon salt to 1 litre of water and bring to the boil. Add polenta in a slow, steady stream. Reduce heat to low and cook for 6-7 minutes, stirring constantly, until thick. Stir in the butter. Spread the polenta into a greased, shallow baking dish.
- Preheat grill to high. Crumble cheese over polenta and drizzle with extra oil. Grill until golden brown. Cut polenta into wedges and serve with vegetables. Drizzle with oil before serving.
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