Grilled polenta with roasted capsicum and olives

No meat tonight Tuck into this delicious vegetarian dish thatll have you wanting more.

Recipe «Grilled polenta with roasted capsicum and olives» 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 cups Massel chicken style liquid stock, 1 cup milk, 1 cup instant polenta, 50g unsalted butter, 1 tbsp olive oil, plus extra to drizzle , 1 red and 1 yellow capsicum, roasted, seeds removed, sliced, 1/2 cup small black olives, 2 cups wild rocket leaves , Balsamic vinegar, to drizzle.

Ingredients:

• 3 cups Massel chicken style liquid stock 
• 1 cup milk 
• 1 cup instant polenta 
• 50g unsalted butter 
• 1 tbsp olive oil, plus extra to drizzle 
• 1 red and 1 yellow capsicum, roasted, seeds removed, sliced 
• 1/2 cup small black olives 
• 2 cups wild rocket leaves 
• Balsamic vinegar, to drizzle 

Instructions

1. Place the chicken stock in a large saucepan with 2 cups (500ml) water.
2. 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.
3. 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.
4. 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.
5. 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.