Recipe: Vegetable Polenta Triangles (grill pan)

VEGETABLE POLENTA TRIANGLES

FOR THE POLENTA:
3 3/4 cups water
1 1/2 cups polenta
salt and freshly ground black pepper (to taste)
FOR THE VEGETABLES:
3 bell peppers in assorted colors, seeded, cut into thick strips
1 large onion, peeled and cut into wedges
4 to 6 cloves garlic, peeled, halved
3 cups field mushrooms, wiped, sliced
6 tablespoons olive oil
3 tablespoons lemon juice
FOR SERVING:
a few fresh basil sprigs (to garnish)
Parmesan cheese shavings

TO PREPARE THE POLENTA:
Bring 3 3/4 cups water to a boil in a large saucepan, add the polenta with seasoning to taste, and mix until smooth. Cook over a gently heat, stirring for 5 minutes or until the polenta is thick. Spoon into a lightly oiled 7-inch square pan and allow to cool. When cold, cut into triangles.

TO PREPARE THE VEGETABLES:
Meanwhile place the vegetables in a large shallow dish and pour over the olives oil and lemon juice. Cover and leave for 30 minutes in the refrigerator, occasionally stirring the vegetables.

WHEN READY TO COOK:
Lightly brush or spray your grill pan with oil then place on a moderate heat until hot. Drain the vegetables, reserving 2 to 3 tablespoons of the marinade, and cook in the pan for 15 minutes or until down, turning the vegetables as they char. (You may need to do this in two batches, depending on the size of your grill pan.) Remove from the pan and keep warm.

Add 1 tablespoon of the marinade to the pan then add the polenta triangles to the hot pan and cook for 4 minutes each side or until piping hot. (You may need to cook the polenta in two batches, adding the remaining marinade.)

TO SERVE:
Serve the polenta with the vegetables, scatter with the basil sprigs and shavings of Parmesan cheese.

Servings: 4
Adapted from source: Modern Grill Pan Cooking by Gina Steer