Make the polenta ahead of time and keep in the fridge for up to 2 days. Grill just before serving
Grilled polenta squares topped with vine tomatoes, cucumber and feta
- 1 litre water
- 5ml (1 tsp) salt
- 250ml (1 cup) polenta
- 125ml (½ cup) Parmesan, grated
- 4 stalks of vine tomatoes
- 15ml (1 tbsp) olive oil, plus extra for serving
- 80ml (? cup) basil pesto
- 125ml (½ cup) Danish feta, cubed
- 8 cucumber ribbons
- 125ml (½ cup) tin borlotti
- beans, rinsed and drained
- a few sprigs of watercress
Preheat the oven to grill. Line a shallow 30cm x 25cm baking dish with plastic wrap, allowing the plastic to hang over the sides of the dish.
Bring the water and salt to the boil. Whisk in the polenta and lower the heat to allow the polenta to gently simmer for 15 minutes. Keep an eye on it to make sure it doesn’t burn at the bottom of the pot.
Stir in the Parmesan and pour the polenta into the lined dish. Allow to set until firm, about 2 hours.
Place the tomatoes in an oven tray and drizzle with the oil. Grill until blistered and tender, about 6 – 8 minutes.
Heat a griddle pan. Slice the polenta into starter-size squares and grill onboth sides. Alternatively, use a normal pan and fry the polenta in some butter until golden.
Add a generous smear of pesto to the polenta and top with the tomatoes, feta, cucumber ribbons, beans and watercress. Add a drizzle of the extra oil just before serving.