Griddled polenta with mushrooms, tomatoes & blue cheese
Calorie controlled cooking spray
Fresh Vegetable Stock
1 tablespoons, level
4 individual, on the vine
50 g, crumbled
Vinegar, All Types
Dried Mixed Herbs
- Mist a 23 cm (9 inch) square baking dish or tin with low fat cooking spray.
- In a large saucepan, bring the vegetable stock to the boil. Sprinkle in the polenta, stirring constantly with a whisk or wooden spoon. Add the chopped herbs, then lower the heat and cook the polenta, stirring, until it becomes very thick. This will take about 5 minutes. Tip the mixture into the prepared baking dish and level the surface. Leave until completely cold, then cut into 4 equal pieces. (Prepare ahead up to this point, if you like).
- Preheat the grill. Mist the polenta pieces with low fat cooking spray then grill them for a few minutes on each side. Keep warm. Char-grill or grill the mushrooms and tomatoes on the vine for 3 - 4 minutes, then serve on top of the polenta. Sprinkle with the crumbled blue cheese and balsamic vinegar and serve, garnished with fresh herbs.