Mediterranean grilled polenta

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Mediterranean grilled polenta

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  • 0:20 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

Featured in
Nutrition information, Main recipes

Ingredients

  • 4 cups (1 litre) water
  • 2 cups (500ml) Massel chicken style liquid stock
  • 1 1/2 cups fine polenta
  • 30g butter
  • 2/3 cup drained semi-dried or sundried tomatoes, finely chopped
  • 2/3 cup pitted Kalamata olives, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup finely chopped fresh continental parsley
  • 3/4 cup shredded parmesan
  • Salt & freshly ground pepper
  • Olive oil spray
  • Chargrilled fish or pan-fried fish, to serve
  • Dressed salad, to serve

Method

  • Step 1
    Place water and stock in a saucepan. Boil over heat. Pour in polenta, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, for 25-30 minutes or until thick and creamy.
  • Step 2
    Remove pan from heat and add butter, tomatoes, olives, garlic, parsley and parmesan. Stir until butter melts and mixture is well combined.
  • Step 3
    Pour mixture into a greased 18 x 28cm (base) slab pan. Quickly smooth surface with the back of a spoon. Set aside at room temperature until cooled and set.
  • Step 4
    Remove from pan and cut into portions. Spray both sides of polenta with oil. Place under grill on high and cook for 4-5 minutes each side. Serve with fish and salad.

  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 836 kj

    Energy

  • 8g

    Fat Total

  • 4g

    Saturated Fat

  • 3g

    Fibre

  • 7g

    Protein

  • 16mg

    Cholesterol

  • 525mg

    Sodium

  • 4g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Louise Lister
  • Publication: Fresh Living

Source: taste.com.au

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