Herby Polenta Bread Have you got a bread maker?
Polenta with grilled veg
Serves 4-6
175g polenta
150ml cold water
600ml boiling salted water
30g butter
2 courgettes, halved and thickly sliced lengthwise
1 fennel bulb, trimmed and quartered lengthwise.
2 tomatoes, cored and sliced
1 red onion, thickly sliced
melted butter for brushing.
Marinade
4 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, chopped
2-3tbsp chopped parsley
salt and black pepper
Put the polenta into a saucepan, cover with the measured cold water, and leave to stand for 5 mins.
Add the boiling salted water to the pan, return to a boil, and simmer for 10-15 mins, stirring, until smooth and thickened.
Sprinkle a baking tray with water. Stir the butter into the polenta, then spread the mixture over the baking tray in a 1cm layer. Leave to cool.
Make the marinade. Combine the oil, vinegar, garlic, parsley and salt and pepper to taste. Add the courgettes, fennel. tomatoes and onion. Cover and leave to marinate in the fridge for 30 mins.
Life the veg out of the marinade and cook over a hot barbecue for 2-3 mins on each side. Cut the polenta into strips and cook over a hot barbecue, brushing with the melted butter, for 1-2 mins on each side until golden. Serve hot.