INGREDIENTS

INSTRUCTIONS

FOR THE VEGETABLES
1 Heat a very large heavy-based frying pan with lid. Pour the polenta into
the pan of boiling water, beating well with a wooden spoon until the
mixture thickens.
2 Remove from the heat, crumble over the Gorgonzola and drop in the butter.
Cover and set aside. Seed and slice the peppers and garlic.
3 Add the oil to the hot frying pan and when it starts to smoke, throw in
the vegetables. Cover and cook over the highest heat for a minute.
4 Roughly chop the tomatoes and toss into the pan with the olives. Replace
the lid and cook for a further minute, season to taste.
5 Beat the melting Dolcelatte and the knob of butter into the polenta,
check the seasoning, adding a little hot water if the mixture is too thick.
6 Spoon the polenta into bowls and top with the charred vegetables (just
use half). Coarsely grate over some fresh Parmesan, scatter over the basil
and serve.
7 Spoon the remaining vegetables alongside the grilled polenta, scatter
over some Parmesan and basil and serve.
Variation:
A plate of plain polenta, cooked, set, cut into triangles and chargrilled
can be served with the vegetables as an alternative to the wet polenta.
Converted by MC_Buster.
Per serving: 210 Calories (kcal); 19g Total Fat; (77% calories from fat);
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 443mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”