Chargrilled polenta with bean, tomato and rocket salad
(at time of publication)
- 4 cups water
- 1 ½ cups instant polenta
- ½ cup finely grated parmesan cheese
- 400g can cannellini beans, drained, rinsed
- 125g green beans, trimmed, cut in thirds
- 250g punnet cherry tomatoes, halved
- olive spray oil
- 2 cups rocketarugulaX
- Lemon dressing
- ⅓ cup lemon juice
- 2 tablespoons warm water
- 1 clove garlic, crushed
- ¼ teaspoon white pepper
1 Grease and line a 30cm x 20cm x 2.5cm-deep baking pan with baking paper. Bring water to the boil. Reduce heat to low. Slowly pour polenta into water, stirring constantly, for 5-6 minutes or until polenta is thick. Stir in parmesan. Spoon polenta into prepared tray and spread evenly. Place in refrigerator for 1 hour or until cold and firm. Turn polenta out on a chopping board. Remove baking paper. Cut polenta into triangles.
2 Heat barbecue hotplate and grill to a medium heat. To make vegetable salad, combine beans and tomatoes in a bowl. Spray with oil.
3 Spray both sides of polenta pieces with oil. Cook each side for 2-3 minutes or until crisp.
4 Cook vegetable salad mix on hotplate, stirring occasionally, for 2-3 minutes or until vegetables are tender and heated through. Transfer vegetables to a bowl. Add rocket and toss until combined.
5 To make lemon dressing, combine dressing ingredients. Whisk with a fork until combined.
6 Serve polenta on 4 serving plates. Top with salad drizzled with dressing. Serve immediately.
Polenta is made from cornmeal (it’s gluten free). You can find it near the pasta, rice and couscous in the supermarket. You can prepare the polenta in this recipe ahead of time.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 6g
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