Looking for interesting vegetarian starters and mains Grilled polenta is a versatile choice which can be teamed up with any number of ingredients to create a satisfying meal.
- Place capsicums on a baking sheet under a hot grill and cook until skin is charred and black. Transfer to a plastic bag, seal and set aside for 10 minutes to sweat. Peel off skin, remove and discard the membrane and seeds. Cut flesh into thick strips and lay on a plate. Pour over oil and vinegar. Sprinkle with garlic and parsley, if desired. Set aside for up to 1 hour to marinate.
- Add 1 teaspoon of salt to 1 litre of water and bring to the boil. Add polenta in a slow, steady stream. Reduce heat to low and cook, stirring constantly, for 6-7 minutes until thick. Stir in parmesan. Pour into a greased lamington tray and set aside to cool and set. Turn out onto a board, cut into desired shapes and brush each side with oil. Heat a chargrill pan over high heat. When hot, add polenta and cook for 2-3 minutes each side until charred. Serve with capsicum, rocket and olives.
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