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Peppered Polenta Triangles
Serves 4
Ingredients:
  • 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
  • ΒΌ cup olive oil
  • 2 cloves garlic, crushed
  • 4 teaspoons basil or parsley, chopped
  • Method:
  • 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.



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