Grilled Polenta With Watercress And Haloumi Salad - cooking recipe

Ingredients

2 cups chicken stock
1 cup polenta
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
2 tbsp chopped basil
None None Salad leaves, to serve
None None FOR THE WATERCRESS AND HALOUMI SALAD
5 oz haloumi, cut into 6 slices
1 bunch watercress, trimmed
1/4 cup pitted black olives
1/4 cup sun-dried tomatoes, drained and thinly sliced
1/4 cup walnuts, finely chopped
2 tbsp olive oil
2 cloves garlic, crushed
1 None lemon, peel grated and lemon juiced

Preparation

Lightly grease and line a 12 x 8-inch baking pan with parchment paper.
Bring stock and 2 cups water to a boil in large saucepan. Gradually add polenta, stirring constantly. Reduce heat to low. Cook, stirring 5-10 mins, until polenta thickens. Stir in Parmesan cheese, parsley and basil. Spoon into prepared pan, smoothing top. Cool slightly. Cover and refrigerate 3 hours, or overnight.
Transfer polenta to a cutting board. Cut into 6 even squares then cut each square in halves diagonally.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook polenta 3-4 mins each side, until crisp and golden.
For the watercress and haloumi salad, grill haloumi on same hot pan for 1-2 mins each side, until tender.
Combine remaining ingredients in a medium bowl. Toss well.
Serve polenta topped with salad leaves and a slice of haloumi.