Prep
40 min
Total
1 hr 10 min
Serves
4
INGREDIENTS
- 1 tube pre-made polenta cut into slices (½ inch thick)
- ¼ lb portobello mushrooms cut into slices (½ inch thick)
- 3 various coloured bell peppers seeded and cut into thick strips
- 8 green onions
- 3 tbsp olive oil
Shallot Dressing
- 2 shallots chopped
- ¼ cup canola oil
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp sherry vinegar
Tomato Sauce
METHOD
Tomato sauce:
In a medium pot over medium-high heat, soften the onion in the oil. Add the tomatoes. Simmer over low heat for 10 minutes, stirring frequently. Season with salt and pepper. Set aside.
Shallot dressing:
In a small pot over medium-high heat, fry the shallots in the oil until golden brown. Quickly transfer to a bowl to stop the cooking. Add the parsley and vinegar. Set aside.
Polenta and vegetables:
- Preheat the grill, setting the burners to high. Oil the grate
- Drizzle the polenta and vegetables with the oil andseason with salt and pepper
- Grill the polenta for 2 minutes on each side
- Grill the vegetables until tender
- Spread the tomato sauce on a large serving platter. Arrange the polenta and vegetables overtop. Drizzle with the shallot dressing
| NOTE | Tubes of polenta are made from pre-cooked
corn flour and can be found in most grocery stores.
