Soft polenta with pan-charred vegetables

2 servings

Ingredients

Quantity Ingredient
600 millilitres Boiling; salted water (in
; pan)
175 grams Instant polenta
150 grams Dolcelatte cheese
250 grams Stems purple broccoli
Knob of butter
2 tablespoons Olive oil
1 large Red pepper
1 large Red chilli; seeded and sliced
2 Garlic cloves
Salt and freshly ground black pepper
2 Plum tomatoes
100 grams Black olives
1 Handful fresh basil leaves; plus extra to
; garnish
Parmesan; to serve

Directions

FOR THE VEGETABLES

1 Heat a very large heavy-based frying pan with lid. Pour the polenta into the pan of boiling water, beating well with a wooden spoon until the mixture thickens.

2 Remove from the heat, crumble over the Gorgonzola and drop in the butter.

Cover and set aside. Seed and slice the peppers and garlic.

3 Add the oil to the hot frying pan and when it starts to smoke, throw in the vegetables. Cover and cook over the highest heat for a minute.

4 Roughly chop the tomatoes and toss into the pan with the olives. Replace the lid and cook for a further minute, season to taste.

5 Beat the melting Dolcelatte and the knob of butter into the polenta, check the seasoning, adding a little hot water if the mixture is too thick.

6 Spoon the polenta into bowls and top with the charred vegetables (just use half). Coarsely grate over some fresh Parmesan, scatter over the basil and serve.

7 Spoon the remaining vegetables alongside the grilled polenta, scatter over some Parmesan and basil and serve.

Variation:

A plate of plain polenta, cooked, set, cut into triangles and chargrilled can be served with the vegetables as an alternative to the wet polenta.

Converted by MC_Buster.

Per serving: 210 Calories (kcal); 19g Total Fat; (77% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 443mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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