Chargrilled polenta with bean, tomato and rocket salad
(at time of publication)
Step 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.
Step 2 Heat barbecue hotplate and grill to a medium heat. For salad, combine all beans and tomatoes in a bowl. Spray with olive oil.
Step 3 Spray both sides of polenta pieces with olive oil. Cook for 2-3 minutes on each side, or until crisp.
Step 4 Cook vegetable 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. Serve polenta on 4 serving plates. Top with vegetable mix. Drizzle with lemon dressing. Serve immediately.
Step 5 To make lemon dressing, combine all ingredients. Whisk with a fork until combined.
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.
About this Recipe
- 4 cups water
- 1 1/2 cups instant polenta
- 1/2 cup finely grated parmesan cheese
- 400g can cannellini beans, drained, rinsed
- 125g green beans, trimmed, cut in thirds
- 250g punnet cherry tomatoes, halved
- olive oil spray
- 2 cups rocket leaves
- Lemon dressing
- 1/3 cup lemon juice
- 2 tablespoons warm water
- 1 clove garlic, crushed
- 1/4 teaspoon white pepper
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified