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Polenta Mozzarella Sandwich with Chargrilled Vegetables

William Meppem

For the ultimate polenta dish, try this mozzarella-filled 'sandwich' with delicious chargrilled vegetables.

Polenta Mozzarella Sandwich with Chargrilled Vegetables

Serves 4

4 cups vegetable stock or water

1½ cups polenta

1 cup finely grated parmesan

1 tbsp olive oil

150g mozzarella, thinly sliced

1 medium eggplant, thinly sliced

2 red capsicum, quartered, deseeded

2 zucchini, trimmed, thinly sliced lengthways

olive oil cooking spray

extra-virgin olive oil, to serve

¼ cup flat-leaf parsley leaves

1 Line a 20cm square pan with baking paper. Bring stock or water to the boil in a large, deep saucepan over high heat. Slowly and steadily add polenta, stirring constantly. Reduce heat to low and cook, stirring often for 15-20 minutes or until grains are soft and a wooden spoon will stand up. Add parmesan and olive oil; stir until combined. Spoon half the polenta into prepared pan, spread evenly and smooth top. Place mozzarella slices over polenta, overlapping slightly. Spoon remaining polenta over mozzarella. Spread evenly and smooth top. Cool. Cover and refrigerate for 1 hour or until firm.

2 Preheat oven to 150˚C. Heat a large chargrill pan over a high heat. Spray vegetables with olive oil. Cook, a few slices at a time, until charred and tender. Transfer to a large baking tray and place in oven.

3 Heat a frying pan grill on medium heat. Remove polenta from fridge and remove from pan. Cut polenta into squares or rectangles. Add oil to frying pan. When hot add polenta sandwiches and cook for 2-3 minutes on each side or until golden. Place polenta sandwiches onto serving plates. Top with vegetable slices. Drizzle with extra-virgin olive oil and sprinkle with parsley leaves. Serve.

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