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    Polenta with Grilled Banana Chillies


    Source of Recipe


    the australian women's weekly

    List of Ingredients




    2 cups (500ml) vegetable stock
    2 cups (500ml) water
    1½ cups (250g) instant polenta
    20g butter
    3 egg yolks
    ¾ cup (60g) finely grated parmesan cheese
    3 red Thai chillies, seeded, chopped finely
    6 medium (430g) banana chillies, halved lengthways
    2 tablespoons olive oil
    1 clove garlic, crushed
    BASIL DRESSING
    1 cup firmly packed fresh basil leaves
    1/3 cup (80ml) extra virgin olive oil
    1½ tablespoons red wine vinegar
    1 clove garlic, crushed
    1 teaspoon Dijon mustard
    1 teaspoon caster sugar
    salt to taste

    Recipe



    Lightly oil a 23cm square slab pan. Bring stock and water to the boil in a large saucepan. Add polenta; cook, stirring, for about 2 minutes or until liquid is absorbed and mixture thickens.

    Stir in butter, egg yolks, cheese and chopped chilli. Spread polenta evenly into prepared pan; cool. Refrigerate for about 3 hours or until firm.

    BASIL DRESSING: Blend or process all ingredients until almost smooth.

    Brush banana chillies with combined oil and garlic; cook on heated grill plate until lightly browned and tender.

    Turn polenta onto board, trim edges; cut into quarters, cut each quarter into two triangles. Cook polenta on heated oiled grill plate (or pan-fry or barbecue) until browned on both sides.

    Serve chillies with polenta; drizzle with Basil Dressing.

    Polenta suitable to freeze before grilling.
    Not suitable to microwave.




 

 

 


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