Polenta squares topped with chargrilled vegetables and goat’s cheese
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml) made from salt-reduced stock cubes
1 cup(s), (250ml)
Instant yellow polenta
170 g, (1 cup)
1 large, grated
2 tsp, finely chopped
1 small, thinly sliced lengthways
Roasted capsicum, not in oil
120 g, thinly sliced
100 g, crumbled
2 tbs, to serve
2 x 3 second spray(s)
- 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.
- 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.
- Serve polenta topped with eggplant, capsicum, cheese, basil and cracked pepper.