This recipe is really easy, but you need to start at least 40 minutes ahead of serving.
serves 4:
1 cup instant polenta, 1 tbsp dijon mustard, salt and pepper, 1x 400g can cannellini beans, 2 large tomatoes chopped finely, 1/2 red onion chopped finely, 1 green capsicum chopped finely, 1 garlic clove chopped finely, 1 cucumber chopped finely, olive oil, balsamic vinegar, dry oregano, salt to season
1. Heat 3 cups water in a small sauce pan and bring to a boil. Add polenta, stirring constantly, mustard and a bit more water if necessary. When the polenta is soft, remove from heat, season with salt and pepper and place in a rectangular dish. Let cool in the fridge for at least half an hour;
2. Drain and rinse the beans and place them in a large salad bowl;
3. Add chopped tomatoes, onion, capsicum, cucumber and garlic. Mix well;
4. Season with 1 tbsp olive oil and 2 tbsp balsamic vinegar (or to your taste), add the oregano, salt and reserve.
5. When the polenta is hard enough to cut, heat a grilling skillet on high heat and brush with a bit of olive oil;
6. Divide the polenta in 4 and then cut wedges to char grill. Grill them a couple of minutes each side until slightly dark and place them on serving plates. Top the polenta with the salsa, top with cracked black pepper and an extra drizzle of olive oil to finish.
Marvellous!
serves 4:
1 cup instant polenta, 1 tbsp dijon mustard, salt and pepper, 1x 400g can cannellini beans, 2 large tomatoes chopped finely, 1/2 red onion chopped finely, 1 green capsicum chopped finely, 1 garlic clove chopped finely, 1 cucumber chopped finely, olive oil, balsamic vinegar, dry oregano, salt to season
1. Heat 3 cups water in a small sauce pan and bring to a boil. Add polenta, stirring constantly, mustard and a bit more water if necessary. When the polenta is soft, remove from heat, season with salt and pepper and place in a rectangular dish. Let cool in the fridge for at least half an hour;
2. Drain and rinse the beans and place them in a large salad bowl;
3. Add chopped tomatoes, onion, capsicum, cucumber and garlic. Mix well;
4. Season with 1 tbsp olive oil and 2 tbsp balsamic vinegar (or to your taste), add the oregano, salt and reserve.
5. When the polenta is hard enough to cut, heat a grilling skillet on high heat and brush with a bit of olive oil;
6. Divide the polenta in 4 and then cut wedges to char grill. Grill them a couple of minutes each side until slightly dark and place them on serving plates. Top the polenta with the salsa, top with cracked black pepper and an extra drizzle of olive oil to finish.
Marvellous!
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