Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Place the chicken stock in a large saucepan with 2 cups (500ml) water.
Step 2
Bring to the boil over medium heat, then reduce heat to very low. Slowly add the milk, then the polenta, whisking continuously. Cook, stirring constantly, for 5 minutes, then add the butter and season with salt and pepper.
Step 3
Pour the mixture into a 20cm x 30cm shallow baking tray. Allow to cool, then place in the fridge for about 1 hour until firm.
Step 4
Place a chargrill pan over very high heat. Cut the polenta into 6 triangles and use the tablespoon of oil to lightly brush both sides. Chargrill for 3 minutes each side until charred and crisp.
Step 5
To serve, place a wedge of grilled polenta on each plate, top with slices of roasted capsicum, a few olives and some leaves. Drizzle with extra olive oil and a little balsamic vinegar.
Your folders
americastestkitchen.com
4.1
(12)
Your folders
taste.com.au
10 minutes
Your folders
delicious.com.au
10 minutes
Your folders
womensweeklyfood.com.au
20 minutes
Your folders
lacucinaitaliana.com
Your folders
foodnetwork.com
4.7
(13)
15 minutes
Your folders
delicious.com.au
70 minutes
Your folders
nzherald.co.nz
30 minutes
Your folders
foodnetwork.com
5.0
(4)
35 minutes
Your folders
realsimple.com
3.5
(212)
Your folders
foodnetwork.com
4.6
(5)
10 minutes
Your folders
countryliving.com
Your folders
washingtonpost.com
4.0
(68)
Your folders
bonappetit.com
4.5
(39)
Your folders
177milkstreet.com
Your folders
foodandwine.com
4.0
(9)
Your folders
taste.com.au
20 minutes
Your folders
twopeasandtheirpod.com
4.2
(10)
Your folders
cooking.nytimes.com
5.0
(1.8k)