Name: Crispy polenta, capsicum and walnut salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 litre (4 cups) water; 1 cup (170g) polenta; 1/2 cup (40g) parmesan cheese, coarsely grated; 1/2 cup (60g) cheddar cheese, coarsely grated; 1 tablespoon olive oil; 80 gram (2½ ounces) baby spinach leaves; 1 large_piece red capsicum (bell pepper) (350g),sliced thinly; 1 small_piece (100g), red onion, sliced thinly; walnut dressing; 1/4 cup (60ml) walnut oil; 2 tablespoon white wine vinegar; 1 clove garlic, crushed; 1/3 cup (35g) coarsely chopped roasted walnuts; 1/4 cup fresh flat-leaf parsley, coarsely chopped

Ingredients

1 litre (4 cups) water

1 cup (170g) polenta

1/2 cup (40g) parmesan cheese, coarsely grated

1/2 cup (60g) cheddar cheese, coarsely grated

1 tablespoon olive oil

80 gram (2½ ounces) baby spinach leaves

1 large_piece red capsicum (bell pepper) (350g),sliced thinly

1 small_piece (100g), red onion, sliced thinly

walnut dressing

1/4 cup (60ml) walnut oil

2 tablespoon white wine vinegar

1 clove garlic, crushed

1/3 cup (35g) coarsely chopped roasted walnuts

1/4 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Oil 20cm x 30cm (8-inch x 12-inch) slice pan.

2.Bring the water to the boil in medium saucepan. Gradually stir in polenta, reduce heat. Simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheeses, spread polenta into pan. Refrigerate 1 hour or until firm.

3.Meanwhile, make walnut dressing. Place ingredients in-screw-top jar, shake well.

4.Turn polenta onto board, cut into quarters then cut into 1cm (½-inch) cubes. Heat oil in large frying pan, cook polenta until browned lightly.

5.Place polenta in large bowl with remaining ingredients and dressing, toss gently to combine.

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Ingredients

Method

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