Barbecued polenta with grilled veggie salad
2½ cup(s), (625ml)
¾ cup(s), (130g)
2 tsp, chopped
⅓ cup(s), leaves
2 medium, thinly sliced lengthways
1 medium, cut into 2cm thick strips
1 small, cut into wedges
Canned cannellini beans, rinsed, drained
1 400g can
2 x 3 second spray(s)
- Lightly spray a 16 cm x 26 cm baking tin with oil and line base and sides with baking paper. Place stock in a medium saucepan and bring to the boil. Stir in polenta in a slow stream and cook, stirring, over medium–low heat for 3–5 minutes, until very thick. Stir in rosemary. Spread mixture into tin and refrigerate for 20 minutes or until cold and set.
- Meanwhile, to make grilled vegetable salad, heat a large non-stick grill pan or barbecue over medium–high heat. Lightly spray vegetables with oil and cook, in batches, for about 5 minutes, turning occasionally, until tender and charred. Transfer to a large bowl and add cannellini beans. Drizzle with oil and vinegar. Season with salt and pepper and toss to combine.
- Lift polenta from tin and cut into 8 wedges. Heat same grill pan or barbecue over medium heat. Lightly spray wedges with oil. Cook for about 5 minutes on each side or until a brown crust has formed. Carefully lift from grill. Serve polenta with grilled vegetable salad. Sprinkle with basil leaves.