Name: Grilled polenta with watercress and haloumi salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 cup chicken stock; 2 cup water; 1 cup polenta; 1/4 cup chopped parsley; 1/4 cup grated parmesan; 1/4 cup chopped basil; salad leaves, to serve; Watercress and haloumi salad; 125 gram haloumi, cut into 6 slices; 1 bunch watercress, trimmed, broken; 1/4 cup pitted black olives; 1/4 cup sun-dried tomatoes,sliced; 1/4 cup walnuts, finely chopped; 2 tablespoon olive oil; 2 garlic cloves, crushed; 1 lemon zest and juiced

Grilled polenta with watercress and haloumi salad

Skip to Recipe

Serves 6

Prep

20M

Cook

15M

Total

35M

Ingredients

2 cup chicken stock

2 cup water

1 cup polenta

1/4 cup chopped parsley

1/4 cup grated parmesan

1/4 cup chopped basil

salad leaves, to serve

Watercress and haloumi salad

125 gram haloumi, cut into 6 slices

1 bunch watercress, trimmed, broken

1/4 cup pitted black olives

1/4 cup sun-dried tomatoes,sliced

1/4 cup walnuts, finely chopped

2 tablespoon olive oil

2 garlic cloves, crushed

1 lemon zest and juiced

Method

1.Lightly grease and line an 18 x 28cm slice pan with baking paper.

2.In large saucepan, bring stock and water to boil. Gradually add polenta, stirring constantly. Reduce heat. Cook, stirring 5-10 minutes, until polenta thickens. Stir in parmesan, parsley and basil. Spoon into prepared pan, smoothing top. Cool, then chill 3 hours, or overnight.

3.Transfer polenta to a board. Cut into 6 even squares then cut each square in halves diagonally.

4.Preheat char-grill or barbecue on high. Spray lightly with oil. Cook polenta 3-4 minutes each side, until crisp and golden.

5.To make watercress and haloumi salad, char-grill haloumi on same hot pan for 1-2 minutes each side, until tender.

6.In a medium bowl, combine remaining ingredients. Toss well.

7.Serve polenta topped with salad leaves and a slice of haloumi.

Add crispy pancetta or proscuitto, if desired.
Note

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