Name: Gorgonzola Polenta with Griddled Vegetables And Basil
Ingredients: 100 g Gorgonzola; 200 g Polenta; (cornmeal) instant; Salt and pepper; 100 g Water; 1 Courgette; 1 Aubergine; 1 Red pepper; 1 Handful basil leaves

The root of both psychological and spiritual sickness is preoccupation with self. Ironically, the believer who is consumed with his own problems – even his own spiritual problems – to the exclusion of concern for other believers, suffers from a destructive self-centeredness that not only is the cause of, but is the supreme barrier to the solution of, his own problems. Usually such selfishness isolates him from the other believers, who if they were intimately involved in fellowship with him, would be regularly praying for his spiritual welfare.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food4	1	servings

INGREDIENTS

100	g	Gorgonzola
200	g	Polenta; (cornmeal) instant
		Salt and pepper
100	g	Water
1		Courgette
1		Aubergine
1		Red pepper
1		Handful basil leaves

INSTRUCTIONS

POLENTA
VEGETABLES
Polenta: Bring water to boil, stir in polenta, salt and pepper and cook for
4 minutes then stir in grated gorgonzola.
Shape on plates or in tubes and chill for 30 minutes until set. Once set
slice into fingers or rounds.
Vegetables: Slice into equal pieces, dress with olive oil, salt and pepper,
griddle on griddle plate for 4-5 minutes until cooked along with polenta
rounds.
Arrange griddled vegetables and polenta rounds on to serving plates, finish
with ripped basil leaves, extra virgin olive oil and freshly ground black
pepper.
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