Charred Veggies with Cornmeal

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Charred Veggies with Cornmeal
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30 min.
ready in 45 min.
Ready in


For the polenta
1 cup instant Polenta
1 Tbsp butter
2 Tbsps fresh Parmesan (grated)
1 Tbsp olive oil
For the vegetables
1 Tbsp olive oil
1 garlic clove (finely chopped)
2 red peppers (cut into chunks)
1 ½ cups chickpeas (tinned, drained)
2 tomatoes (peeled and chopped)
0.333 cup vegetable stock
¼ tsp Chili flakes
1 large zucchini (cut in half lengthways and chopped)
1 Eggplant (cut in half lengthways and chopped)
olive oil
2 sprigs parsley (leaves chopped)
How healthy are the main ingredients?
chickpeasPolentaParmesanolive oilparsleyNutmeg

Preparation steps

Place 400 ml water and a good pinch of salt in a pot and bring to the boil. Gradually add the polenta stirring continuously. Reduce the heat and allow the polenta to steep, again stirring continuously. Remove from the heat, stir in the butter and the cheese and season with salt, ground black pepper and nutmeg. Spread the mixture onto a well oiled baking tray and leave to cool completely.
Heat the oil in a pot and fry the garlic. Add the peppers and the chickpeas, fry for a few minutes and then stir in the tomatoes and quench with the stock. Season with salt, ground black pepper and the chilli flakes and simmer on a medium heat for 5-7 minutes.
Cut the polenta into 5 cm ? circles. Spread the polenta, courgette and aubergine with oil and place on the grill/_bbq. Season with salt and ground black pepper and grill on each side for 2-3 min. Mix the courgette, aubergine and the parsley in with the other vegetables, season to taste and serve with the grilled polenta.