|Peppered Polenta Triangles
1 litre water
2 vegetable stock cubes, crushed
1 cup Soland Polenta
Oil for frying
300g green beans
30g butter, unsalted
1 large red capsicum, sliced
1 medium green capsicum, sliced
¼ cup olive oil
2 cloves garlic, crushed
4 teaspoons basil or parsley, chopped
Lightly oil a 19cm x 29cm cake tin.
Bring water to boil and add stock cubes.
Gradually add polenta. Stir frequently.
Reduce heat and simmer for 30 minutes.
Spread polenta into tin and stand for 2 hours to cool.
Cut polenta into 12 squares and cut each square in half diagonally.
Shallow-fry the polenta approximately 5 minutes on each side.
Drain on paper towels and keep warm.
Cook beans until tender.
Melt butter in pan and add capsicum. Heat for 3 minutes.
Combine oil, garlic, herbs and beans.
Add to peppers and stir for a further 2 minutes.
Serve with hot polenta triangles.