Name: Blue cheese polenta with chargrilled vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 garlic cloves, crushed; 2 tablespoon olive oil, plus extra to serve; 1 red capsicum, cut into thick strips; 1 eggplant, halved widthways, cut into wedges; 4 zucchini, thickly sliced diagonally; 1 red onion, cut into wedges; 1 cup (170g) instant polenta; 100 gram blue cheese, crumbled; 20 gram butter; white balsamic vinegar, to serve

Blue cheese polenta with chargrilled vegetables

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

2 garlic cloves, crushed

2 tablespoon olive oil, plus extra to serve

1 red capsicum, cut into thick strips

1 eggplant, halved widthways, cut into wedges

4 zucchini, thickly sliced diagonally

1 red onion, cut into wedges

1 cup (170g) instant polenta

100 gram blue cheese, crumbled

20 gram butter

white balsamic vinegar, to serve

Method

1.Combine garlic and oil in a large bowl. Add vegetables and toss to combine.

2.Heat a chargrill on medium. Cook vegetables in batches for 5-6 minutes, until just tender. Cover to keep warm and set aside.

3.Bring 4 cups of water to boil. Reduce heat to medium. Whisk in polenta in a thin steady stream, until smooth. Reduce heat to low. Stir for 8-10 minutes, until thick. Stir in cheese and butter. Serve polenta with vegetables. Drizzle with extra oil and balsamic. Season and serve.

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