Chargrilled Polenta Triangles
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 175grams instant polenta
- 1L water
- 2 tsps salt
- 2 cloves garlic, crushed
- 50grams butter
- 50grams Parmesan cheese, freshly grated
- 5milliliter olive oil (for brushing)
- 1teaspoons fresh parsley, chopped (to garnish)
- 1 pinch black pepper
Nutrition per serving
646kJ / 155Cal
646 Kilojoules or 155 Calories
7% of daily energy intake*
Protein
3.6grams
Fat
7.7grams
Carbs
17.6grams
Sugars
0.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Lightly oil a 23 x 30 cm baking tin with spray oil. Bring the measurement water to the boil in a heavy-based saucepan, add the salt and then gradually whisk in the polenta in a steady stream. Cook over a low heat, stirring constantly with a wooden spoon, for 5 minutes until the grains have swelled and thickened.
Step 2 of 4
Remove from the heat and immediately beat in the garlic, butter, Parmesan and pepper until smooth. Pour the mixture into the prepared tin and leave to cool.
Step 3 of 4
Turn the polenta out on to a chopping board and cut into large squares, then diagonally in half into triangles. Brush the triangles with a little oil.
Step 4 of 4
Heat a ridged griddle pan until hot. Add the polenta triangles, in batches, and cook over a medium-high heat for 2-3 minutes on each side until charred and heated through. Serve immediately, garnished with grated Parmesan and chopped parsley.
Categories
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