Name: Polenta with red capsicum and feta salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: cooking oil; 2 vegetable stock cubes; 1 cup polenta (cornmeal); 1/3 cup finely grated parmesan; 2 red capsicums; 30 gram baby rocket leaves; 1/2 cup flat-leaf parsley, coarsely chopped; 1/2 red onion, thinly sliced; 140 gram low-fat feta, crumbled; 2 teaspoon red wine vinegar

Ingredients

cooking oil

2 vegetable stock cubes

1 cup polenta (cornmeal)

1/3 cup finely grated parmesan

2 red capsicums

30 gram baby rocket leaves

1/2 cup flat-leaf parsley, coarsely chopped

1/2 red onion, thinly sliced

140 gram low-fat feta, crumbled

2 teaspoon red wine vinegar

Method

1.Spray a 30 x 20cm (base measurement) slice pan with oil.

2.Place 4 cups (1L) water and crumbled stock cubes in a saucepan over moderate heat. Bring to a simmer. Slowly whisk in polenta in a thin steady stream until combined. Whisk and cook for 5 minutes or until polenta is thick and comes away from side of pan.

3.Stir in parmesan. Spread into prepared tray. Cool in pan for 20 minutes or until firm.

4.Meanwhile, preheat a barbecue or char-grill to high. Cut capsicums lengthwise into quarters. Remove seeds and membrane. Cook, skin-side down, for 15 minutes or until skin blisters and blackens.

5.Transfer to a heatproof bowl, then cover with plastic food wrap. Stand for 5 minutes (this helps lift skin). Peel. Thickly slice.

6.Turn out polenta onto a clean board; cut into 16 wedges. Spray polenta with oil; cook for 2 minutes each side or until golden.

7.Place capsicum, rocket, parsley, onion, fetta and vinegar in a bowl; toss to combine. Season. Divide polenta among serving plates; top with capsicum salad. Serve.

For a creamier polenta, replace half the stock with milk. Try using different colours of capsicum. Use ricotta instead of feta.
Note

Woman's Weekly Food

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Ingredients

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