Grilled Polenta with Roasted Veggies and Basil Oil
This recipe is so beautiful to look at that I always recommend it as a part of a dinner party menu. Make sure you use a good variety of colors in your veggie choice and you can't go wrong...and as for flavour! Well, it goes without saying, this is DIVINE! You can serve individually or use a beautiful platter of your choice.
Really the best way to cook polenta is fortunately in your Thermomix, so this recipe just becomes easy and do-able. Have a little patience when grilling the set polenta as you don’t want it to break up. Rather better to go slower and have it keep its shape. It is very pretty when all is said and done!
Enjoy.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Veggies
- 2 red onions, peeled and cut in wedges
- 4 - 6 tomatoes, halved (work on 1/2 tomato per person)
- Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes and pepper to taste BUY
- 4 red capsicums
- 2 zuchinni, cut lengthways in ribbons with a potato peeler
- 4 - 6 flat mushrooms (or 1 per person)
-
Basil Oil
- 1 Handful basil leaves
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 lemons juice and zest
- 1 Pinch pink salt flakes BUY
-
Feta and Rosemary Polenta Wedges
- 100 Grams parmesan, cubed
- 200 Grams instant polenta
- 400 Grams liquid stock of choice
- 60 Grams butter BUY
- 100 Grams feta, cubed
- 1/2 Teaspoon fresh nutmeg
- 1 stalk fresh rosemary foliage only
Do
- 1
Heat oven to 160°C.
- 2
Line tray with baking paper, spread onions and tomatoes and drizzle with EVOO
- 3
Turn to coat and season with salt and pepper.
- 4
Roast approx 1 hour. Add mushrooms and roast a further 20 minutes.
- 5
Meanwhile roast capsicums whole on oven shelf.
- 6
Remove capsicums when skin is blackened and place in paper bag until cool.
- 7
Peel skin, remove seeds and cut into pieces. Set aside.
- 8
Heat oiled grill plate over medium heat and char zucchini ribbons on both sides.
- 9
Add capsicums to grill just to warm through.
- 10
BASIL OIL:
- 11
Place basil into Thermomix bowl and chop 4 sec/speed 6. Scrape down sides of bowl.
- 12
Add EVOO through hole in lid while blades are running at speed 6.
- 13
Add lemon juice and zest and seasoning to taste and combine 3 sec/speed 6. Set aside until ready to serve.
- 14
FETA AND ROSEMARY POLENTA WEDGES:
- 15
Place parmesan into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
- 16
Place polenta and stock into Thermomix bowl and cook 8 min/100°C/speed 4.
- 17
Add grated parmesan and butter. Blend 1 min/speed 4.
- 18
Add rosemary and feta and just combine 4 sec/speed 3.
- 19
Spread into a 20cm square tin and refrigerate until solid. Cut into wedges and grill on a well oiled grill pan both sides to sear.
- 20
Polenta is quite tasteless, so make sure you are generous with the flavoring of choice.
- 21
You can add any cheese, herbs of your choosing.
- 22
Serve the wedges with all of the roasted vegies and basil oil.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
