Polenta and Vegetable Kebabs

Ingredients

• 200g bramata polenta flour
• 1 litre vegetable stock
• 1 tsp chopped rosemary leaves
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 red and 1 yellow pepper, deseeded and diced
• 16 chestnut mushrooms
• 16 cherry tomatoes
• 2 tbsps sweet chilli sauce
• freshly ground black pepper

Cooking Instructions

1. Weigh out the flour into a large jug.
2. Put the stock, rosemary, onion and garlic in a large saucepan and bring to the boil. Slowly whisk in the polenta flour, then beat with a wooden spoon until smooth.
3. Reduce the heat and simmer for 40 minutes until the polenta starts to leave the sides of the pan. Pour into a shallow tray and cool.
4. When cold, cut the polenta into 2cm squares and season with black pepper. Thread on to skewers along with the peppers, mushrooms and tomatoes and place in a shallow dish.
5. Spoon the chilli sauce over and rotate the kebabs in order to coat them with the sauce.
6. Cook under a preheated grill for 3-4 minutes each side. Serve with salad.

Tips

These kebabs make great party food and are also ideal for a packed lunch. If you are not a fan of chilli, substitute 1 tsp pesto diluted with 1 tsp boiling water.