Polenta and Vegetables with Roasted Red Pepper Sauce

Ingredients for Polenta and Vegetables with Roasted Red Pepper Sauce

• 150g uncooked instant polenta

• 100g grated Parmesan, divided

• 1/8–1/4 teaspoons cayenne pepper

• Spray da cucina all'olio vegetale

• 2 cloves garlic, chopped

• 2 tablespoons chopped fresh thyme (or oregano) or 1 tablespoon dried

• cup fresh lemon juice

• 1 cucchiaio di olio d'oliva

• 8 asparagus stalks, ends trimmed

• 8 spring onions, trimmed

• 2 small Japanese or Italian aubergines, trimmed and halved

• 1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices

• 240ml cherry tomatoes

• 1 jar (350g) prepared roasted red peppers, drained

• 80ml vegetable (or chicken) broth

• 1 large clove garlic, chopped

• 3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)

• 1 tablespoon balsamic vinegar

Bring 725ml water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 50g Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat grill. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Grill vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 50g Parmesan. Grill polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

Avvertenza

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