Thursday, 29 November 2012

Antipasto Polenta Stack

This is a family favourite for us!  I made it for breakfast for a friend and she took some great photos for me. it makes it so much easier when you have someone else to do that part. Thanks Janelle for the pictures and a lovely time at your place :)

For the polenta (to be made the night before or at least a few hours in advance)
1 Cup polenta
4 cups water
1 tsp salt
2tsp olive oil
1 tsp italian herbs or 1-2 Tbs fresh basil and oregano
2 green onions/1small brown onion sliced and sauted
Bring water to the boil
Add salt and olive oil
Slowly add polenta while stiring continually.
Continue to stir on a low heat for a few minutes then cover and sit for a further 5 minutes.
Add remaining ingredients and stir through
Pour into a small tray according to desired thickness and chill to set.
Note: if you are using a course polenta you will need to simmer it for longer for the water to absorb and the polenta to cook. It should be soft.

Grilled vegetables
1 small eggplant, sliced
1 red or yellow Capsicum (bell pepper), cut into large strips
2 small zuchini , sliced
1 purple or white onion, cut into wedges
2-4 tomatoes, cut into wedges
6-8 cloves garlic, peeled
Sprig of rosemary
Olive oil
Celtic sea salt

with the exception of the tomatoes, garlic and rosemary,mix the vegetables with a little olive oil and sea salt and place on a nonstick baking tray.
Place tomatoes on tray and drizzle with a little olive oil and sprinkle with sea salt
Wrap garlic cloves in baking paper and foil with rosemary and a little olive oil. Alternatively you can add the garlic and rosemary with the other vegetables but I love the soft texture and flavour of the wrapped infused garlic.

To serve...
Slice polenta into triangles and grill both sides with a little olive oil.

Place grilled polenta on plate and top with vegetables and basil pesto.

For a basil pesto recipes see below:
1 large bunch basil
2 Tablespoons lemon
1 tsp Celtic sea salt
6 Tbs extra virgin olive oil
1 large clove fresh garlic
¼ cup macadamia nuts
2 Tbs pine nuts


Process all ingredients in the food processor

Here is an alternative Pesto recipe: Power Packed Basil Pesto

Posted By: Natasha Mansour

"O give thanks unto the LORD; for he is good: because his mercy endureth for ever."
(Psalms 118:1)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...