Polenta, olive and sesame cubes with caramelised peppers

Name: Polenta, olive and sesame cubes with caramelised peppers
Ingredients: 110g pitted black olives in herbs; 110g pitted green olives stuffed with red pepper; 20g fresh flatleaf parsley, leaves chopped; 60g Parmesan, grated (or vegetarian alternative); 750ml vegetable stock; 175g quick-cook polenta; 50g sesame seeds; 1/2 x 310g jar caramelised peppers (try The Bay Tree from Waitrose)

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www.deliciousmagazine.co.uk

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Servings: 20

Cost: $0.81 /serving

Author : delicious. magazine

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Polenta, olive and sesame cubes with caramelised peppers

Ingredients

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110 grams pitted black olives in herbs110 grams pitted green olives stuffed with red pepper20 grams fresh flatleaf parsley, leaves chopped60 grams Parmesan, grated (or vegetarian alternative)750 milliliters vegetable stock175 grams quick-cook polenta50 grams sesame seeds1/2 x 310 grams jar caramelised peppers (try The Bay Tree from Waitrose)

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Instructions

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Step 1

Grease a 27.5 x 17.5cm tin with a little olive oil.Place the olives and parsley into a food processor and blitz until roughly chopped but not smooth. Spoon into a bowl, mix in the Parmesan and set aside.

Step 2

In a large saucepan, bring the stock to the boil, whisk in the polenta and reduce the heat to low. Simmer, stirring, for 5 minutes until thick and less grainy. Remove from the heat, stir in the olive mixture and tip into the prepared tin. Set aside for 20 minutes to cool and set.

Step 3

Turn the polenta slab out onto a board. Cut into 20 equal-sized pieces. Put the sesame seeds into a bowl and use to coat the polenta cubes all over. Place on a foil-lined baking tray and grill for 5 minutes, turning once until lightly golden. Serve warm or cold with caramelised peppers.