Polenta with grilled vegetables

Polenta and grilled vegetables

Polenta and grilled vegetables

This is a brilliantly simple summery dish. Just slice the polenta and vegetables, stick everything under the grill and voila – easy! You can even adapt this recipe to use on the barbecue for those sunny summer evenings.

Preparation time: 10 mins

Cooking time: 10 mins

Serves: 4

Ingredients:

  • 1 packet of polenta
  • 1 courgette
  • 1 red pepper
  • 1 pack of cherry tomatoes
  • A handful of mushrooms
  • A handful of black olives
  • 1 packet of halloumi
  • 1 tin of chopped tomatoes
  • 3 tsps of pesto
  • Fresh basil leaves

Method:

  1. Cut the polenta into slices, so that each slice is about 1cm thick.
  2. Lay the polenta slices on a baking tray, then brush with olive oil and sprinkle with salt and black pepper.
  3. Put the polenta under the grill on a low heat and grill until it starts to turn golden. Turn the slices over when they start to brown.
  4. While watching the polenta, cut the vegetables and halloumi into bite-sized pieces.
  5. Toss the vegetables and halloumi in olive oil and season well.
  6. Remove the polenta from the grill and keep warm in the oven.
  7. Spread the vegetables and halloumi on a baking tray and grill until the vegetables have softened.
  8. Mix the tomatoes and pesto in a saucepan over a gentle heat and season well.
  9. Lay the warm polenta slices on to plates and arrange the vegetables and halloumi over the top.
  10. Finish by spooning over the tomato and pesto sauce and garnish with the basil leaves.

Lovely with a chilled glass of rosé…

Photo: Harald Walker

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Vegetarian chilli

Vegetarian chilli

Vegetarian chilli

Vegetarian chilli is wonderfully quick and easy to make and is packed full of healthy vegetables and pulses. I usually serve it with rice, but it’s pretty good with baked sweet potatoes too.

Preparation time: 20 mins

Cooking time: 30 mins

Serves: 4

 …

Ingredients:

  •  2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1-2 tsp chilli powder, to taste
  • 1 tsp cumin
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 carrots, chopped
  • 1 can green lentils
  • 2 cans chopped tomatoes
  • 1 heaped tbsp tomato purée
  • 300ml vegetable stock
  • 100g frozen peas
  • 175g mushrooms, sliced
  • 1 courgette, chopped
  • Salt and black pepper
  • 1 can kidney beans

Method:

  1. Heat the oil in a large saucepan
  2. Fry the onion and garlic together with the chilli and cumin until the onions are soft.
  3. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time.
  4. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender.
  5. Add the mushrooms and courgettes and simmer for five minutes more.
  6. Season to taste.
  7. Add the cooked kidney beans and simmer for five more minutes.
  8. Serve with cooked rice.

Easy!

Photo: Michael Verhoef