Quick & Easy

Grilled herb polenta with semi-dried tomato and olive salad

Grilled herb polenta with semi-dried tomato and olive salad
4
3H 10M
15M
3H 25M

Ingredients

Tomato and olive salad
Spiced mayonnaise

Method

1.In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.
2.Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.
3.Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.
4.Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.
5.Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.
6.Serve polenta topped with salad; drizzle with mayonnaise.

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