Grilled Polenta with Vegetable Ragout

Conjunctivitis
November 8, 2017

 

Polenta:
6 cups almond milk
1 1/2 tsp dried thyme
1 tsp Salt
2 cups polenta
olive oil (for brushing)

Combine the milk, thyme, and slat in a large saucepan over medium-high heat and bring to a simmer – do not boil. Decrease heat to low and gradually add polenta, whisking constantly to avoid lumps.  Continue whisking until the mix thickens and pulls away from the side of the pan, about 20 minutes. Pour into a nonstick 8-inch loaf pan. Smooth top with spatula and cool about 45 minutes. Cover with gladwrap and refrigerate 1 hour, or overnight.

Ragout:
1 1/4 cup vegetable stock
1 large onion, halved & thin sliced
1 small eggplant cut into 3cm pieces
3 cloves garlic, minced
2 tsp salt
1 red capsicum, chopped into 1cm pieces
2 zucchinis, halved lengthwise and sliced in 1/2cm pieces
2 cups chopped tomato (or 400g can diced tomatoes)
1/3 cup hand-torn fresh basil leaves
1/2 tsp freshly ground black pepper
basil sprigs to garnish

Heat a large pan over medium-high heat. Add onion and 1tb of the stock, and saute for 3 minutes. Add the remaining stock, eggplant, garlic and salt. Saute, stirring often for about 5 minutes. Add capsicum, zucchini, tomatoes, basil and pepper. Saute for further 3 minutes. Cover and simmer over low heat, stirring occasionally, until the vegetables are just softened (about 5 minutes). Remove from the heat and set aside. Season to taste.

Preheat the oven or grill. Turn the polenta out onto a cutting board and slice into 1cm slices. Cut slices in half diagonally to make triangles. Transfer to oven tray, and coat both sides of polenta lightly with oil. Toast each side until lightly browned (1-3 minutes). Transfer to serving plates with ragout on top, garnish with basil sprigs. Makes a wonderful accompaniment to grilled chicken or fish.

 

 

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