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 butter
50 g (2 oz) 1/2 cup grated hard cheese
1 red, 1 green and 1 yellow (bell) pepper, peeled and seeded
30 ml (2 tbsp) olive oil
1 clove garlic, crushed
75 g (3 oz) spinach leaves, chopped
60 ml (4 tbsp) white wine
10 ml (2 tsp) rosemary vinegar
100 g (4 oz) 1 cup polenta
15 ml (1 tbsp) chopped fresh basil
25 g (1 oz) 2 tbsp butter
50 g (2 oz) 1/2 cup grated hard cheese
1 red, 1 green and 1 yellow (bell) pepper, peeled and seeded
30 ml (2 tbsp) olive oil
1 clove garlic, crushed
75 g (3 oz) spinach leaves, chopped
60 ml (4 tbsp) white wine
10 ml (2 tsp) rosemary vinegar
method
1. Bring 600 ml (1 pint) 2 1/2 cups water to the boil and add the salt.
2. Whisk in the polenta and cook for 20 minutes over a low heat.
3. Stir in the basil, butter and hard cheese and pour into an oiled tin. Leave until cold.
4. Cut the peppers into thin strips. Turn the polenta out onto a board and cut into squares.
5. Brush over with oil and grill for 5 minutes on each side to brown.
6. Heat the remaining oil in a pan and fry the garlic and peppers for 2 - 3 minutes.
7. Stir in the spinach. Pour in the wine and vinegar and stir well.
8. Remove from the heat and spoon into a serving dish.
9. Top with the polenta and peppers and add the spinach. Serve hot.
2. Whisk in the polenta and cook for 20 minutes over a low heat.
3. Stir in the basil, butter and hard cheese and pour into an oiled tin. Leave until cold.
4. Cut the peppers into thin strips. Turn the polenta out onto a board and cut into squares.
5. Brush over with oil and grill for 5 minutes on each side to brown.
6. Heat the remaining oil in a pan and fry the garlic and peppers for 2 - 3 minutes.
7. Stir in the spinach. Pour in the wine and vinegar and stir well.
8. Remove from the heat and spoon into a serving dish.
9. Top with the polenta and peppers and add the spinach. Serve hot.
serving amount
serves 4
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