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Polenta with Grilled Banana Chillies




Source of Recipe


the australian women's weekly


List of Ingredients




2 cups (500ml) vegetable stock
2 cups (500ml) water
1� cups (250g) instant polenta
20g butter
3 egg yolks
� cup (60g) finely grated parmesan cheese
3 red Thai chillies, seeded, chopped finely
6 medium (430g) banana chillies, halved lengthways
2 tablespoons olive oil
1 clove garlic, crushed
BASIL DRESSING
1 cup firmly packed fresh basil leaves
1/3 cup (80ml) extra virgin olive oil
1� tablespoons red wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon caster sugar
salt to taste


Recipe



Lightly oil a 23cm square slab pan. Bring stock and water to the boil in a large saucepan. Add polenta; cook, stirring, for about 2 minutes or until liquid is absorbed and mixture thickens.

Stir in butter, egg yolks, cheese and chopped chilli. Spread polenta evenly into prepared pan; cool. Refrigerate for about 3 hours or until firm.

BASIL DRESSING: Blend or process all ingredients until almost smooth.

Brush banana chillies with combined oil and garlic; cook on heated grill plate until lightly browned and tender.

Turn polenta onto board, trim edges; cut into quarters, cut each quarter into two triangles. Cook polenta on heated oiled grill plate (or pan-fry or barbecue) until browned on both sides.

Serve chillies with polenta; drizzle with Basil Dressing.

Polenta suitable to freeze before grilling.
Not suitable to microwave.