Mediterranean grilled polenta

title="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