Here is a vegetarian option for the family barbecue that everyone will love.
- Place water and salt in a saucepan and bring to a simmer. Reduce heat to low. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 15 minutes or until mixture is thick. Add cream and cook, stirring, for 10 minutes or until mixture is thick. Remove from heat and stir in feta and rosemary. Pour into a non-stick slab pan and smooth the surface. Set aside for 15 minutes to cool. Cover loosely with plastic wrap and place in the fridge for 2 hours or until set.
- Meanwhile, to make the chilli oil, heat oil in a saucepan over medium heat. Add chilli powder and garlic and cook, stirring, for 1 minute. Remove from heat and set aside for 5 minutes. Strain through a fine sieve into a jug. Season with salt.
- Preheat barbecue or chargrill on high. Cut polenta into 6 pieces. Brush lightly with olive oil. Cook for 2 minutes each side or until brown and heated through.
- Place polenta on serving plates and top with rocket leaves. Drizzle with chilli oil and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set