Chargrilled polenta with roasted capsicum

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.

Recipe «Chargrilled polenta with roasted capsicum» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 3-4 red capsicums, 125ml extra virgin olive oil, plus extra to brush, 40ml balsamic vinegar, 4 garlic cloves, finely chopped, 2 tbsp chopped flat-leaf parsley, optional , 200g instant polenta, 1/2 cup grated parmesan cheese, Rocket and mixed olives, to serve .

Ingredients:

• 3-4 red capsicums 
• 125ml extra virgin olive oil, plus extra to brush 
• 40ml balsamic vinegar 
• 4 garlic cloves, finely chopped 
• 2 tbsp chopped flat-leaf parsley, optional 
• 200g instant polenta 
• 1/2 cup grated parmesan cheese 
• Rocket and mixed olives, to serve 

Instructions

1. 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.
2. 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.