Chargrilled polenta with bean, tomato and rocket salad

Instructions

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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.