Mediterranean Grill Polenta Platter

Chef

Simon

INGREDIENTS

Makes 5 portions.

GRILLED POLENTA
227 g Corn Meal
500 mL (2 cups) Vegetable Stock
25 g Parmesan Cheese
Salt and Pepper to taste

MARINATED BOCCONCINI
75 g Bocconcini Cheese
60 mL (1/4 cup) Basil
60 mL (1/4 cup) Olive oil
½ Lemon
Salt and Pepper to taste

OLIVE PEPERONATA
250 mL (1 cup) Yellow Onion, medium, fine dice
1-2 cloves Garlic, fresh, minced
15 mL (1 Tbsp) Thyme, fresh, finely chopped
250 mL (1 cup) canned Tomatoes, chopped
1 Roasted Pepper, medium dice
60 mL (1/4 cup) Olives, pitted, rough chop
30 mL (2 Tbsp) Parsley, rough chop
30 mL (2 Tbsp) Chives, cut into batons
Salt and Pepper to taste

ROASTED CHICKPEAS
250 mL (1 cup) Chickpeas, canned, drained, rinsed, dried
15 mL (1 Tbsp) Olive oil
Salt and Pepper to taste

VEGETABLES
30 mL (2 Tbsp) Olive Oil
1 Red Pepper, large chunks
1 Zucchini, sliced
1 bunch Rapini
5-10 Mushrooms

PREPARATION

POLENTA

  1. Day before serving, bring vegetable stock to a boil and slowly pour in cornmeal. Wisk constantly until its nice and thick. Add a couple of handfuls of Parmesan cheese and season to taste. Add more cheese if needed. Pour out on a parchment lined sheet pan and spread out to a half inch thick.
  2. On day of serving, cut polenta into large fries and grill. Keep hot.

BOCCONCINI

  1. Place basil in a food processor and place on lid. Turn on machine and slowly drizzle in oil until you reach desired consistency. Season with salt, pepper and lemon juice.
  2. Place in a bowl, add cheese and toss to coat. Cover and set aside. Chill.

OLIVE PEPERONATA

  1. In a pan, sauté onion, garlic and thyme until softened. Add roasted peppers and tomatoes and simmer about 20 minutes. Cool and add fresh herbs. Cover and set aside. Serve at room temperature.

ROASTED CHICKPEAS

  1. Toss dried chickpeas in olive oil and season. Roast at 375° F until crisp.

VEGETABLES

  1. Cut red pepper and zucchini into large pieces and toss in oil, salt and pepper and grill.
  2. Steam rapini and toss in olive oil and season.
  3. Toss mushrooms in olive oil and season. Roast at 375° F until golden.
  4. Chef Note: Any seasonal vegetables can be used.

ASSEMBLE

Arrange items on a plate or platter.