Ingredient:
175 g (6 oz) polenta
150 ml (1/4 pint) cold water
600 ml (1 pint) boiling salted water
30 g (1 oz) butter
2 courgettes, halved and thickly sliced lengthways
2 tomatoes, cored and sliced
1 fennel bulb, trimmed and quartered lengthways
1 red onion, thickly sliced
Melted butter, for brushing
Marinade
4 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, chopped
2-3 tbsp chopped parsley
Salt and black pepper
Method:
Put the polenta into a saucepan, cover with the measured cold water, and leave to stand for 5 minutes.
Add the boiling salted water to the pan, return to a boil, and stir for 10-15 minutes, until smooth and thickened.
Sprinkle a baking tray with water. Stir the butter into the polenta, then spread the mixture over the tray in a 1 cm (1/2 in) layer. Leave to cool.
Combine the marinade ingredients in a bowl. Add the courgettes, tomatoes, fennel, and onion. Cover and marinate in the refrigerator for 30 minutes.
Lift the vegetables out of the marinade and cook over a hot barbecue for 2-3 minutes on each side. Cut the polenta into triangles and cook over a hot barbecue, brushing with melted butter, for 1-2 minutes on each side until golden. Serve hot.
175 g (6 oz) polenta
150 ml (1/4 pint) cold water
600 ml (1 pint) boiling salted water
30 g (1 oz) butter
2 courgettes, halved and thickly sliced lengthways
2 tomatoes, cored and sliced
1 fennel bulb, trimmed and quartered lengthways
1 red onion, thickly sliced
Melted butter, for brushing
Marinade
4 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, chopped
2-3 tbsp chopped parsley
Salt and black pepper
Method:
Put the polenta into a saucepan, cover with the measured cold water, and leave to stand for 5 minutes.
Add the boiling salted water to the pan, return to a boil, and stir for 10-15 minutes, until smooth and thickened.
Sprinkle a baking tray with water. Stir the butter into the polenta, then spread the mixture over the tray in a 1 cm (1/2 in) layer. Leave to cool.
Combine the marinade ingredients in a bowl. Add the courgettes, tomatoes, fennel, and onion. Cover and marinate in the refrigerator for 30 minutes.
Lift the vegetables out of the marinade and cook over a hot barbecue for 2-3 minutes on each side. Cut the polenta into triangles and cook over a hot barbecue, brushing with melted butter, for 1-2 minutes on each side until golden. Serve hot.
