Ingredients
Provolone polenta
Roasted capsicum soup
Method
1.Three hours before, make provolone polenta. Lightly oil 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 5cm over long sides. Bring water to a boil in medium saucepan. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in butter and cheese. Spread polenta into pan, cover; refrigerate about 3 hours or until firm.
2.Quarter capsicums, discard seeds and membranes. Roast capsicum and garlic under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin. Peel garlic; chop coarsely.
3.Heat oil in large saucepan; cook onion, stirring, until softened. Add paprika; cook, stirring, until fragrant.
4.Add the water, stock, capsicum and garlic; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Cool 15 minutes.
5.Meanwhile, turn polenta onto board, trim edges; cut in half lengthways, cut each half into 9 finger-sized slices. Cook polenta, in batches, in heated oiled large frying pan until browned both sides.
6.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream and sugar; stir over medium heat until hot.
7.Serve bowls of soup sprinkled with chives, accompanied with fried polenta.
