Polenta with Pesto, Courgette, Cherry Toms and Home Made Cultured Vegan Mozzarella.

Ingredients:

Polenta:

• 1 1/2 cups of dry polenta

• 4-5 cups of water

• 2 tbsp olive oil

• 1 tbsp stock

Pesto: 

• See my pesto recipe on web site

Tomatoes: 

• A large bunch of cherry tomatoes

• 1/2 tsp salt

• 1 tbsp olive oil

• 2 tsp brown sugar

• 2 tbsp balsamic vinegar

• 1 small courgette

Mozzarella

• Recipe Here

Method.

1. Cook the polenta by adding it to the cold water with stock and a splash of olive oil.

2. Stir it all in thoroughly and keep stirring regularly until it is soft to chew. Add more water if necessary

3. Turn out into a shallow dish, smooth over with a spatula and leave in the fridge to set

4. Lay the tomatoes in a baking dish and sprinkle and drizzle over the oil, salt, sugar and balsamic.

5. Roast for 20 minutes at 180.

6. Cut the set polenta into squares, and heat a griddle pan up to get hot, then add the polenta

7. After 5 minutes or so turn it over

8. Slice the courgette into rounds on an angle and then add them next to the polenta to grill, with a little salt and olive oil

9. Turn the courgette over after 2 minutes and take the polenta out when you can see grill lines on both sides

10. Assemble by placing a piece of grilled polenta down, followed by a spoon of pesto, a slice of courgette 1-2 tomatoes and a mozzarella ball.

11. Finish with some extra balsamic on top.