(at time of publication)
- 3 cups water
- 1 teaspoon salt
- 150g fine or coarse instant polenta
- 1 tablespoon oil
- 1 cup freshly grated parmesan cheese
- 2 capsicums, red, yellow or orange, chargrilled
- 1 red onion, sliced, chargrilled
- 1 punnet cherry tomatoes
- 2 cups rocketarugulaX leaves
- spray oil
1 Place water and salt in a heavy-based pan and bring to the boil. Gradually pour in polenta, whisking continuously to prevent lumps forming and to keep mixture smooth.
2 Reduce heat and cook, stirring all the while, for 6-7 minutes until thick and creamy. Stir in oil and parmesan. Season with pepper. Cool for 5 minutes.
3 Spoon polenta onto greaseproof paper. Spread into a round using a damp knife. Bake at 200°C for 10 minutes until firm.
4 Add capsicum, onion and tomatoes. Spray with a little oil and cook for 15 more minutes. Serve topped with rocket.
To add extra flavour, replace the water with a vegetable stock or a mix of water and stock.
If polenta becomes lumpy during cooking, process in a blender until smooth then return to pan and continue to cook.
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