Polenta is a meal made from dried corn and makes a very hearty and economical dish that can be flavoured with all manner of herbs and vegetables.
You can make the polenta a day ahead and cook it close to serving time. I prefer to make my own tomato salsa but if you're pressed for time, buy a good quality salsa to serve with the polenta.
3 eggs, at room temperature
1 tablespoon vegetable or olive oil, plus 11⁄2
1 red capsicum, finely chopped
1.25 litres (5 cups) boiling water
3 large gluten-free vegetable stock cubes
1 1⁄2 cups polenta
1 cup grated reduced-fat tasty cheese
1⁄4 cup coarsely chopped coriander, plus extra
sprigs, to serve
1 fresh long red chilli, finely chopped
80g mixed salad leaves
450g jar or homemade gluten-free chunky tomato
As seen in recipes+ magazine January 2016
1 Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Place eggs in a small saucepan. Cover with cold water. Bring to the boil, stirring (this helps centre the yolks). Boil for 5 minutes. Drain; refresh under cold water. Peel; slice.
2 Heat oil in a large saucepan over high heat. Cook and stir capsicum for 5 minutes or until tender. Transfer capsicum to a heatproof bowl. Add the boiling water and crumbled stock cubes to the pan. Bring to a simmer. Gradually whisk in the polenta, in a thin, steady stream. Cook and stir over low heat for 10 minutes or until thick. Fold in sliced eggs, capsicum, cheese, coriander and chilli. Spoon into prepared pan; smooth surface. Cool. Cover with baking paper then a clean cloth; chill for 2 hours or until set.
3 Transfer polenta slice to a chopping board; cut into 6 equal portions. Cut each portion in half diagonally (making 12 pieces). Heat the extra oil in a large frying pan over moderate heat. Cook the polenta pieces, in batches, for 4 minutes each side or until browned and heated. Serve with salad leaves, salsa and extra coriander.
NUTRITION 1349kJ; 16.5g fat (5.5g sat); 14g protein; 28g carbohydrate; 2g fibre a serve