Veggienomics by Nicola Graimes

Author:Nicola Graimes
Language: eng
Format: epub
Tags: Veggienomics: Thrifty meat-free cooking at its best
ISBN: 9781848991941
Publisher: Watkins Media
Published: 2014-06-02T16:00:00+00:00

Polenta Bruschetta

Broiled wedges of polenta with their soft, yielding interior and crisp, golden crust make an excellent alternative to toasted bread. Flavored simply with parmesan and chili, the bruschetta go well served with the Moroccan Slow-Cooked Vegetables on page 159. Try experimenting with different flavorings, such as black olives, herbs, spices, sundried tomatoes, char-broiled eggplants or artichokes. Polenta freezes well—just prepare it up to the point it is cut into triangles, then freeze in individual pieces on a baking sheet. When frozen, transfer the polenta to a ziploc bag for storing, then simply defrost and broil when ready to eat.

Serves: 4–6 Preparation time: 10 minutes, plus 30 minutes chilling Cooking time: 20 minutes

scant 1¼ cups instant polenta

3 tablespoons butter, cubed

¾ cup vegetarian parmesan cheese, finely grated

1 teaspoon dried red pepper flakes

1 teaspoon sea salt

olive oil, for brushing

1 recipe quantity Moroccan Slow-Cooked Vegetables (see page 159), to serve

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