Ingredients
3oz/75g polenta cornmeal
1dsp chopped basil
1½oz/40g reduced-fat
vegetarian Cheddar cheese, grated
½oz/15g reduced-fat cooking
spread
2tbsp/30ml olive oil
12oz/325g mixed peppers, de-seeded and sliced
1 small garlic clove, chopped
3tbsp/4.5ml
dry vegetarian white wine
2oz/50g fresh leaf spinach
1dsp/10ml balsamic vinegar
1tsp fresh thyme
salt and black pepper
Method 1. Make
the polenta well ahead.
Bring 15floz / 425ml lightly salted water to the boil and sprinkle in the polenta.
2. Reduce the heat and cook for 20 minutes, stirring
from time to time, or until the polenta comes away from the sides of
the pan.
3. Stir in
the basil, cheese and cooking spread, then transfer the mixture to
a tin brushed with ½tbsp / 8ml olive oil.
4. Leave to cool and harden.
When the polenta is quite solid, heat 1tbsp / 15ml olive oil in a frying pan
and stir-fry the peppers and garlic for 15 minutes until soft.
Add the wine and bring to a bubble.
Add the spinach, vinegar, thyme and seasonings and remove from the heat.
6. Meanwhile, cut the cooled, solidified polenta into
about 32 pieces.
7. Brush these with the remaining olive oil and grill
for 10 minutes, until golden, turning once.
8. Serve the polenta with the peppers.
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