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Barbecued polenta with grilled veggie salad

Barbecued polenta with grilled veggie salad

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
If you're looking for a vegetarian option for your next barbecue, this barbecued polenta with grilled veggie salad is a great choice. Feel free to use the veggies you have on hand—we choose to go with zucchini, capsicum, red onion, cherry tomatoes and cannellini beans for extra protein. Recipe featured in 'The 20-kilo challenge' cookbook.

Ingredients

Vegetable stock

2½ cup(s), (625ml)

Polenta

¾ cup(s), (130g)

Fresh rosemary

2 tsp, chopped

Fresh basil

cup(s), leaves

Zucchini

2 medium, thinly sliced lengthways

Red capsicum

1 medium, cut into 2cm thick strips

Red onion

1 small, cut into wedges

Cherry tomatoes

250 g

Canned cannellini beans, rinsed, drained

1 400g can

Olive oil

1 tbs

Balsamic vinegar

1 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

COOK'S TIP: If polenta is sticking a bit to the grill, carefully loosen the crust with a small spatula before lifting off. TO REFRIGERATE: Store leftover polenta and salad in separate containers for up to 2 days. Reheat polenta wedges in the microwave or place on a baking paper–lined baking tray in a 180°C oven until hot.