Olives101.com

Recipe by Valli Little,
Photography by Ian Wallace,

Ingredients (serves 4)

• 3-4 red capsicums
• 125ml (1/2 cup) extra virgin olive oil, plus extra to brush
• 40ml (2 tbs) balsamic vinegar
• 4 garlic cloves, finely chopped
• 2 tbs chopped flat-leaf parsley, optional
• 200g (1 1/3 cups) instant polenta
• 1/2 cup grated parmesan cheese
• Rocket and mixed olives, to serve

Method

1. Place capsicums on a baking sheet under a hot grill and cook until skin is charred and black.
2. Transfer to a plastic bag, seal and set aside for 10 minutes to sweat.
3. Peel off skin, remove and discard the membrane and seeds.
4. Cut flesh into thick strips and lay on a plate.
5. Pour over oil and vinegar, sprinkle with garlic and parsley if desired.
6. Set aside for up to 1 hour to marinate.
7. Add 1 teaspoon of salt to 1 liter of water and bring to the boil.
8. Add polenta in a slow, steady stream. Reduce heat to low and cook, stirring constantly, for 6-7 minutes until thick.
9. Stir in parmesan, pour into a greased lamington tray and set aside to cool and set.
10. Turn out onto a board, cut into desired shapes and brush each side with oil. Heat a chargrill pan over high heat.
11. When hot, add polenta and cook for 2-3 minutes each side until charred.
12. Serve with capsicum, rocket and olives.

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