Italian Appetizer (Antipasti) Recipes - Grilled Polenta with Peppers (Polenta con Peperoni alla Grattella) Recipe

Ingredients

• 2.5 ml/1/2 tsp salt

• 100 g/4 oz/1 cup polenta

• 15 ml/1 tbsp chopped fresh basil

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 50 g/2 oz/1/2 cup hard cheese, grated

• 30 ml/2 tbsp olive oil

• 1 garlic clove, crushed

• 1 red, 1 green and 1 yellow (bell) pepper, seeded and cut in strips

• 75 g/3 oz spinach leaves, chopped

• 60 ml/4 tbsp white wine

• 10 ml/2 tsp rosemary vinegar

---

Method:

1. Bring 600 ml/2 1/2 cups water to the boil and add the salt. Whisk in the polenta and cook for 20 minutes over a low heat.

2. Stir in the basil, butter and hard cheese and pour into an oiled tin (pan). Leave until cold.

3. Heat the remaining oil in a pan and fry (sauté) the garlic and peppers for 2-3 minutes. Stir in the spinach. Pour in the wine and the vinegar and stir well.

4. Remove from the heat and spoon into a serving dish. Turn the polenta out on to a board and cut into squares.

5. Brush over with oil and grill (broil) for 5 minutes on each side to brown. Top the vegetables with the polenta. Serve hot.