| 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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