Chilli Polenta with Chargrilled Vegetables

Ingredients

• 200g bramata (polenta) flour
• 1 litre vegetable stock
• 1 tsp chopped fresh rosemary leaves
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• pinch of dried chilli flakes
• 1 red pepper, quartered and deseeded
• 1 yellow pepper, quartered and deseeded
• 2 courgettes, quartered
• 100g chestnut mushrooms, quartered
• black pepper to taste

• For serving
• 2 tbsps soy sauce
• fresh salad leaves

Cooking Instructions

1. Weigh out the polenta flour into a large jug.
2. Pour the stock into a large saucepan, add the rosemary, onion, garlic and chilli flakes and bring to the boil. Slowly stir in the flour, using a whisk to prevent any lumps from forming, then beat well with a wooden spoon until smooth.
3. Reduce the heat and let the mixture simmer very gently for 40 minutes to allow the starches to cook out and until the polenta starts to come away from the sides of the pan. Pour into a shallow tray and allow to cool.
4. When cold, cut the polenta into squares and season with black pepper.
5. Heat a griddle pan or barbecue and cook the peppers, mushrooms and courgettes until soft, then add the polenta squares to heat through.
6. Transfer to serving plates, drizzle with the soy sauce and serve hot with salad leaves.

Tips

You can make up the polenta in advance, cut into portions and freeze until needed, then cook the polenta from frozen.