Grilled Herb Polenta With Semi-Dried Tomato And Olive Salad


  • 500ml water
  • 500ml vegetable stock
  • 128 grams polenta
  • 25g parmesan, finely grated
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped

Tomato and olive salad

  • 125 gbaby cos lettuce, trimmed, leaves torn roughly
  • 200g semi-dried tomatoes in oil, drained
  • 4g reen onions, sliced thinly
  • 50g black olives, pitted, sliced

Spiced mayonnaise

  • 225g mayonnaise
  • pinch cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 tbsp lemon juice


  1. In a medium saucepan, bring water and stock to the boil. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for about 10 minutes, or until polenta thickens. Stir in cheese, parsley and basil.
  2. Spread polenta evenly into a deep 19cm square cake pan; cool for 10 minutes. Cover; refrigerate for about 3 hours or until firm.
  3. Turn polenta onto a chopping board; trim edges. Cut into four squares, cut each square diagonally into two triangles. Cook polenta, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 2-3 minutes each side, or until browned.
  4. Meanwhile, to make tomato and olive salad: Combine ingredients in a medium bowl.
  5. Meanwhile, to make spiced mayonnaise: Whisk ingredients in a small bowl until combined.
  6. Serve polenta topped with salad; drizzle with mayonnaise.