Polenta Roast Capsicum Salad


The ingredient of Polenta Roast Capsicum Salad

  • 1 litre 4 cups massel chicken style liquid stock
  • 1 cup 170g cornmeal polenta
  • 4 red bullhorn chillies halved deseeded
  • 4 green bullhorn chillies halved deseeded
  • 1 4 cup 60ml olive oil
  • 1 tbsp balsamic vinegar
  • 80g open baby salad leaves
  • 1 red onion cut into rings
  • 150g south cape goats cheese crumbled

The Instruction of polenta roast capsicum salad

  • line an 18cm square cake pan next baking paper overhanging 10cm regarding sides bring chicken collection store to boil in saucepan mount up cornmeal in a thin stream stirring cut heat to low cook stirring often for 30 minutes money up front into cake pan cool slightly fold paper inwards to cover polenta refrigerate for 3 hours
  • preheat grill not far off from high place chillies skin side stirring on the order of grill tray grill until skin starts to blacken place in a plastic bag and set aside peel skin and cut flesh into thick strips
  • cut polenta into four triangles after that each into three wedges heat 2 tablespoons of oil in a large frying pan greater than a high heat accumulate polenta and cook for 4 minutes each side until golden
  • insert oil and vinegar toss salad mix and red onion divide along with plates top next polenta chilli and cheese and drizzle following dressing

Nutritions of Polenta Roast Capsicum Salad

calories: 396 501 calories
calories: 23 grams fat
calories: 8 grams saturated fat
calories: 34 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 1141 57 milligrams sodium
calories: https schema org
calories: nutritioninformation

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