Quick & Easy

Parmesan polenta with walnut capsicum salsa

An exquisite lunch dish of parmesan polenta with a delicate walnut and capsicum salsa.
parmesan polenta with walnut capsicum salsa
6
1H

Ingredients

Parmesan polenta
Walnut capsicum salsa

Method

1.Melt butter in a medium frying pan over medium heat; cook onion, stirring, about 5 minutes or until softened. Add sugar and tablespoons of the water; cook, stirring, about 5 minutes or until onion caramelises. Cover to keep warm.
2.Oil a deep 22cm round cake pan. Bring remaining water to the boil in a medium saucepan. Gradually add polenta and paprika, stirring constantly. Simmer, stirring, about 8 minutes or until polenta thickens. Stir in vinegar and cheese.
3.Spread half the polenta into pan. Spread onion mixture over polenta, then spread remaining polenta over onion. Cover; refrigerate until firm.
4.Meanwhile, make walnut capsicum salsa. Preheat grill. Quarter capsicums, discard seeds and membranes. Place capsicum, skin-side up, on an oven tray; grill until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin, then chop flesh coarsely. Combine capsicum and remaining ingredients in a small bowl; season.
5.Turn polenta onto a board; cut into six wedges. Cook polenta, both sides, on a heated oiled grill plate (or grill or barbecue) until browned lightly and hot. Serve polenta with salsa.

You can use olive oil instead of the walnut oil, if you prefer. Replace capsicums with store-bought char-grilled capsicums to save time.

Note

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