No meat tonight Tuck into this delicious vegetarian dish thatll have you wanting more.
- Place the chicken stock in a large saucepan with 2 cups (500ml) water.
- Bring to the boil over medium heat, then reduce heat to very low. Slowly add the milk, then the polenta, whisking continuously. Cook, stirring constantly, for 5 minutes, then add the butter and season with salt and pepper.
- Pour the mixture into a 20cm x 30cm shallow baking tray. Allow to cool, then place in the fridge for about 1 hour until firm.
- Place a chargrill pan over very high heat. Cut the polenta into 6 triangles and use the tablespoon of oil to lightly brush both sides. Chargrill for 3 minutes each side until charred and crisp.
- To serve, place a wedge of grilled polenta on each plate, top with slices of roasted capsicum, a few olives and some leaves. Drizzle with extra olive oil and a little balsamic vinegar.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set