Polenta with Roasted Capsicum & Smoked Paprika Topping

Ingredients

• Polenta

  • 2 cups liquid chicken or vegetable stock
  • 2 cups water
  • 250g polenta
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp butter
  • Gregg's Natural Sea Salt, freshly ground, to taste
  • Gregg's Whole Black Peppercorns, freshly ground, to taste
  • olive oil

• Topping

  • 2 tsp olive oil
  • 1 red onion, diced
  • 2 - 3 roasted red capsicums, diced
  • 1 tsp Gregg's Smoked Paprika
  • 1 x 50g sachet Gregg's Tomato Paste
  • 2 tsp balsamic vinegar
• Italian parsley, to garnish

Method

Bring the stock and water to the boil in a large saucepan. Sprinkle the polenta in while whisking constantly. Continue stirring with a wooden spoon until the mixture is so thick the spoon stands up in the polenta. Stir in the parmesan, butter, Gregg's Sea Salt and Black Pepper.

Brush a tin or dish (approximately 20 -25cm square) with olive oil.

Spoon in the polenta and flatten. Brush the top with olive oil and cover with plastic wrap then set aside to cool.

To prepare the topping

Heat the oil in a saucepan over medium heat. Add the onion and cook for 2 to 3 minutes or until it is soft. Add the remaining ingredients except the parsley and heat through.

Keep the topping warm while preparing the polenta base, or make ahead of time and reheat when required.

Cut the cooled polenta into fingers (approximately 10cm x 4cm) and fry in a non-stick pan with a little olive oil until the fingers are golden on both sides.

Cut each finger into 3 squares, top with the roasted capsicum mixture and garnish with a small piece of parsley.