Recipe

Grilled herb polenta with semi-dried tomato and olive salad

Nov 30, 2009 1:00pm
  • 3 hrs 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Grilled herb polenta with semi-dried tomato and olive salad
  • 2 cup (500ml) water
  • 2 cup (500ml) vegetable stock
  • 1 cup (170g) polenta
  • 1/3 cup (25g) parmesan, finely grated
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
Tomato and olive salad
  • 125 gram baby cos lettuce, trimmed, leaves torn roughly
  • 1 1/3 cup (200g) semi-dried tomatoes in oil, drained
  • 4 green onions, sliced thinly
  • 1/4 cup (50g) black olives, pitted, sliced
Spiced mayonnaise
  • 3/4 cup (225g) mayonnaise
  • pinch cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon lemon juice

Method

Grilled herb polenta with semi-dried tomato and olive salad
  • 1
    In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.
  • 2
    Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.
  • 3
    Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.
  • 4
    Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.
  • 5
    Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.
  • 6
    Serve polenta topped with salad; drizzle with mayonnaise.

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