Griddled polenta with mushrooms, tomatoes & blue cheese
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
For a fabulous vegetarian meal – look no further!
Ingredients
Calorie controlled cooking spray
1 spray(s)
Fresh Vegetable Stock
500 ml
Polenta, Dry
150 g
Sage, Dried
1 tablespoon(s), level
Parsley, fresh
1 tablespoon(s)
Mushrooms
250 g
Cherry Tomatoes
4 individual
Stilton
50 g
Vinegar, All Types
1 tablespoon(s)
Dried Mixed Herbs
1 teaspoon(s)
Instructions
1
Mist a 23 cm (9 inch) square baking dish or tin with low fat cooking spray.
2
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).
3
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.
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