Polenta squares topped with chargrilled vegetables and goat’s cheese
2
Points®
Total time: 1 hr 50 min • Prep: 30 min • Cook: 20 min • Serves: 18 • Difficulty: Easy
Ingredients
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml) made from salt-reduced stock cubes
Skim milk
1 cup(s), (250ml)
Instant yellow polenta
170 g, (1 cup)
Zucchini
1 large, grated
Fresh rosemary
2 tsp, finely chopped
Eggplant
1 small, thinly sliced lengthways
Roasted capsicum, not in oil
120 g, thinly sliced
Soft goat's cheese
100 g, crumbled
Fresh basil
2 tbs, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Line a 16cm x 25cm baking tin with baking paper. Bring stock and milk to the boil in a medium saucepan over high heat. Add polenta in a slow, steady stream, whisking constantly. Reduce heat to medium-low. Cook, stirring constantly, for 5 minutes or until thick. Add zucchini and rosemary, season with salt and pepper. Spoon into prepared tin and smooth surface with spatula. Refrigerate for 1 hour or until firm.
2
Preheat oven grill to high. Lift polenta from tin. Cut into 18 pieces. Place on a baking tray lined with foil. Lightly spray with oil and cook under grill for 2-3 minutes or until toasted. Flip, lightly spray with oil and cook for another 2-3 minutes. Set aside. Heat a chargrill over medium heat. Lightly spray eggplant with oil. Cook for 2 minutes each side or until golden. Transfer to a plate. When cool, thinly slice.
3
Serve polenta topped with eggplant, capsicum, cheese, basil and cracked pepper.
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