Grilled Polenta With Roasted Capsicum And Olives

Ingredients (serves 6)

• 3 cups (750ml) chicken stock
• 1 cup (250ml) milk
• 1 cup instant polenta
• 50g unsalted butter
• 1 tbs 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

Method

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 fi rm.

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.