How to make Grilled Polenta With Sundried Tomatoes And Olive S - A delicious tasty salad - must try!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Polenta (पोलेंता), Vegetable stock (वेजिटेबल स्टॉक)

Cuisine : Italian

Course : Snacks and Starters

Grilled Polenta With Sundried Tomatoes And Olive S Recipe Card

Grilled Polenta With Sundried Tomatoes And Olive S

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

For more recipes related to Grilled Polenta With Sundried Tomatoes And Olive S checkout Grilled Polenta With Sundried Tomatoes And Olive S, Hush Puppies Oatmeal and Corn Popcorn, Polenta Prawn Canape, Polenta Cookies . You can also find more Snacks and Starters recipes like Chicken and Spinach Bread Pizza, Chicken Lettuce Cups, Zafrani Grilled Chicken, Fafda.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Grilled Polenta With Sundried Tomatoes And Olive S Recipe

  • Polenta 1 cup

  • Vegetable stock

  • Vegetable stock 3 cups

  • Parmesan cheese grated 1/3 cup

  • Fresh parsley chopped 1 tablespoon

  • Fresh basil leaves finely chopped 1 tablespoon

  • Olive oil 4 teaspoons

  • Black peppercorns crushed 5-6

  • Salad

  • Iceberg lettuce 1/2 medium

  • Fresh basil leaves 7-8

  • Spring onions sliced 4

  • Black olives sliced 1/4 cup

  • Sundried tomatoes 1 1/3 cup

  • Mayonnaise 1/2 cup

  • Lemon juice 1 tablespoon

  • Paprika powder 1 teaspoon


Step 1

Pour vegetable stock into medium saucepan and bring it to a boil. Gradually add polenta and stir continuously.

Step 2

Reduce heat and cook for two to three minutes or until polenta thickens. Stir in cheese, parsley and basil. Pour this mixture into a deep eight-inch square cake tin and spread evenly. Set aside to cool.

Step 3

Cover and refrigerate for about three hours or until firm. Turn polenta onto a plate and cut into four round pieces using a mould or cup or into any other shape.

Step 4

Heat a grill pan and lightly grease it. Grill the polenta pieces until evenly browned on both sides.

Step 5

For salad, mix lettuce, basil leaves, spring onions, black olives and sundried tomatoes and set aside. Whisk mayonnaise, lemon juice and paprika in a bowl and add it to the salad mixture.

Step 6

Place polenta pieces on individual serving plates, top them with salad and drizzle a teaspoon of olive oil on each.

Step 7

Sprinkle with crushed black peppercorns and serve.