Grilled herb polenta with semi-dried tomato and olive salad
500ml vegetable stock
128 grams polenta
25g parmesan, finely grated
1 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh basil, finely chopped
Tomato and olive salad
125 gbaby cos lettuce, trimmed, leaves torn roughly
200g semi-dried tomatoes in oil, drained
4g reen onions, sliced thinly
50g black olives, pitted, sliced
pinch cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1 tbsp lemon juice
In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.
Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.
Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.
Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.
Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.
Serve polenta topped with salad; drizzle with mayonnaise.