Warm polenta salad
Preparation Time: 15 minutes
Cook Time: 25 - 30 minutes
Serves: Serves 4 - 6
Healthy alternative to a big lunch
Ingredients
250g polenta
125ml (70g) Snowflake Cake Wheat Flour
125ml (30 g) finely grated parmesan cheese
30g rocket leaves
1ml salt and freshly ground black pepper to taste
45ml cooking oil for shallow-frying
15ml olive oil for drizzling
Roasted vegetables
30ml fresh rosemary or 10 ml dried
60ml olive oil
500g pumpkin, cut into 2cm cubes
30ml balsalmic vinegar
15ml light brown sugar
1 medium onion, cut into wedges
200g cherry tomatoes
1ml salt and freshly ground black pepper to taste
Method
- Bring water to the boil in a medium, heavy-based saucepan.
- Polenta is cooked when it pulls away from the sides of the saucepan. Remove from heat and stir in cheese and seasoning.
- Line a square 20 cm baking dish with plastic wrap.
- Transfer polenta to dish and spread out evenly with a palette knife. Leave to set for about 15 minutes.
- Roasted vegetables: Place pumpkin in a roasting pan and sprinkle with rosemary, olive oil, balsamic vinegar and sugar. Place in a preheated oven at 200 °C and roast for about 15 minutes.
- Add onion, tomatoes and seasoning and continue roasting for about 10 minutes. Set aside.
- Unmould polenta, cut into wedges and dust with flour.
- Heat oil in a large, heavy-based frying pan and fry polenta on all sides until golden brown.
- Pile polenta onto a bed of rocket leaves on a serving plate.
- Top with roasted vegetables and drizzle with olive oil. Serve immediately.
