Grilled Polenta with Pesto & Mozzarella

Serves: 8 - 10 as a starter
Preparation Time: 10 minutes + cooling + 6 minutes barbecuing

Add a touch of the Mediterranean to your 'alfresco' meal showing off your knowledge of 'fashionable' ingredients by offering something for a delicious starter or 'nibble'! Polenta is a vibrant yellow corn meal native to Northern Italy. Cooked, cooled and set , it is brilliant for the barbecue - cut into wedges, topped with robust ingredients and grilled until golden and crisp. Try spooning on a pungent thick tomato sauce, and top with anchovies, olives or grilled vegetables, or start experimenting with this simple recipe.


Ingredients:

500 g (1lb 2oz) polenta
100g (3½ oz) Parmesan cheese, finely grated
1 small jar Red or Green Pesto (i.e. Sacla’s)
2 x 125g packets Buffalo Mozzarella, drained and sliced
12 Cherry tomatoes or pitted olives, sliced
Coarse ground Black pepper
Basil leaves, to garnish


Cook the polenta according to the pack instructions or as follows: bring 1 litre lightly salted water to the boil in a large saucepan. Have a long handled wooden spoon ready in one hand and the packet of polenta in the other! Pour the polenta, in a steady stream into the water, stirring all the time. Reduce the heat and continue to stir for 5 – 10 minutes until the polenta becomes thick, smooth and leaves the side of the pan. Stir in the Parmesan cheese.

Spread the polenta out onto a large tray or board to form a slab 2 cm (¾ inch) thick. Leave to cool then cut into wedges, approximately 8cm x 4cm (3 x 1½ inch).

Cook the polenta wedges on an oiled grill or hotplate for 3 minutes on one side, or until charred and golden. Turn the wedges over, spread each with a little pesto, then top with a slice of the Mozzarella and slices of tomato or olives. Cook for a further 3 – 4 minutes, until the underside is crispy and the cheese is just starting to melt.

Garnish with fresh basil and serve ‘pronto’!

Flash Tip:

Once you have experimented with Polenta, add more ingredients to the cooked ‘porridge’ along with the Parmesan. Finely chopped Rosemary, sun-dried tomatoes or chillies add a great flavour. Vary the choice of cheese too! Try slices of Dolcelatte or Tallegio – both are of a creamy flavour and in keeping with this Italian speciality.