Char-grilled vegetable and haloumi skewers with polenta cakes
INGREDIENTS
Polenta cakes
2 cups (500ml) stock
½ cup polenta
½ cup grated parmesan
20g butter
1 tablespoon oil
300g haloumi, cut into 12 cubes
1 green capsicum, cut into 1cm squares
24 small cherry tomatoes
1 red onion, cut into thin wedges
1 tablespoon chopped thyme
juice of a lemon
1 garlic clove, crushed
2 tablespoons olive oil
salt and pepper
12 x 20 cm bamboo skewers, soaked in water for 30 minutes
Tossed green salad leaves to serve
METHOD
Bring the water to the boil in a medium saucepan and stir in polenta. Continue stirring, until mixture has thickened and is creamy. Add cheese and butter and mix well. Season with salt and pepper
Spoon polenta into a greased, round 20cm cake tin and refrigerate until completely cold; cut into 8 wedges.
Heat oil in a frying pan and fry polenta each side until crisp and golden.
Meanwhile, thread a selection of haloumi and vegetables onto skewers and set aside.
Mix together the thyme, lemon juice, garlic and oil and season well with salt and pepper. Brush half of the marinade over skewers.
Heat a char-grill pan over medium heat, cook skewers for 5 minutes each side or until cooked.
Place two pieces of polenta onto each plate and top each with three vegetable skewers. Drizzle remaining dressing over salad leaves, mix well and serve with skewers and polenta.
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