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Flavour Infused Grilled Polenta Recipe

by Global Cookbook

Ingredients

300 ml Vegetable stock, (1/2 pint) 125 ml Dry red wine, (4fl ounce) 2 x Red onions, crushed 2 x Garlic cloves, crushed 4 x Sundried tomatoes, minced 4 x Black olives, slivered off their stones

1 x Chilli, stemmed, seeded, ribbed and finely minced 6 x Spring onions, trimmed, cut in half lengthways and then sliced finely across 1 1/2 lt Vegetable stock, (2 1/2 pints) 375 gm Quick cooking polenta, (12oz) 2 Tbsp. Minced parsley, (2 to 3) Salt and pepper

Directions

1. Put the 300ml (1/2 pint) of stock and the wine into a deep, heavy bottomed pot and add in the onions, garlic, sundried tomatoes, olives and chilli.
2. Cover, bring to the boil and simmer briskly for 5-7 min and then uncover and continue simmering till the onions are tender and the liquid greatly reduced. Stir in the spring onions, and continue simmering briskly till the liquid is just about gone.
3. Add in the remaining stock, season with salt and pepper and bring to just below the boil. Wear an oven glove on your stirring hand because the mix will bubble volcanically. Pour in the polenta, in a steady stream, whisking with a wire whisk, as you do so. When it gets thick change to a long handled wooden spoon. Keep stirring and cooking for about 5 min, till smooth and cooked. Stir in the minced parsley and serve with the Aubergine Bean Stew.

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