Club Recipes - Savouries

(image courtesy of www.thefreshbeet.ca)

 

Polenta Wedges with Ratatouille

 

• Preparation time:
• Cooking time:
• Serves:

 

 

4 cups water
2 stock cubes
1 cup polenta
½ cup grated cheese or soy cheese (for dairy-free)
¼ cup olive oil
1 large brown onion
2 medium red capsicums
3 medium zucchinis
400 gram can tomatoes
¼ cup tomato paste
2 tablespoons basil pesto

Method:

1. Bring water to the boil, add stock cubes. Gradually whisk in polenta.
2. Simmer, stirring for about 10 minutes or until polenta thickens. (NB: if too thick, add more water).
3. Stir in cheese.
4. Press into greased 22 cm round cake pan.
5. Cover and refrigerate for 30 minutes or until set.
6. Heat 1 teaspoon of oil in a large saucepan and sauté onion.
7. Cut capsicum and zucchini into long, 1 cm wide strips.
8. Add to pan with can of tomatoes, tomato paste and pesto.
9. Bring to the boil, and then simmer uncovered until vegetables are tender.
10. Meanwhile, turn polenta onto chopping board and cut into eight wedges.
11. Heat remaining oil in large frying pan and cook polenta wedges, in batches, until browned on both sides.
12. Serve polenta wedges with ratatouille.

(by Carol Lucas)