Grilled Green Polenta

Mains

Ingredients Method

40g basil

20g parsley

20g rocket

10g tarragon

1 clove garlic, crushed

70ml olive oil, plus extra for greasing

600ml water

70g vegan parmesan, grated

70g vegan unsalted butter

Salt and black pepper, to taste

100g oat cream cheese

For the salad:

100g fresh rocket

150g cherry tomatoes, halved

½ red onion, thinly sliced

240g radishes, halved

12 fresh basil leaves

4 tbsp olive oil

1 tbsp red wine vinegar

Salt and pepper, to taste

Put all the herbs, the crushed garlic and the olive oil in a food processor, blitz to a paste and set aside.
In a large pan, bring the water to a boil. Slowly pour in the Polenta and stir continuously until it thickens, for about 2 minutes.
Once the water has been absorbed, fold in the parmesan, butter, salt, black pepper and the herb paste.
Fold in the oat cream cheese – swirl this through and adjust the seasoning to taste.
Using a palette knife, spread the polenta in a 22cm by 22cm baking tray, lightly greased with olive oil. Wet the knife with cold water to stop the polenta sticking. Leave for 30 minutes to cool and set.
Heat the grill. Cut the polenta into six pieces and place them on a baking tray. Grill for 8 minutes, until the polenta takes on some colour.
In a bowl, mix the salad ingredients and serve a piece of polenta with some salad on the side.

@amisaorganic