Grilled Polenta And Vegetables - cooking recipe

Ingredients

1 1/2 cups vegetable stock
1 cup polenta
2 oz Parmesan cheese, finely grated
2 None zucchinis, sliced
2 None Chinese eggplants, sliced
1 None red pepper, deseeded and cut into 1 inch wide strips
2 tbsp olive oil
None None balsamic vinegar, to serve

Preparation

Line an 8 inch round cake pan with foil. For the polenta, bring stock to a boil in a saucepan. Add polenta and reduce heat to low. Cook 5 mins, stirring, until soft and thickened. Mix in Parmesan. Pour into prepared pan and smooth surface. Chill 30 mins, until firm.
For the vegetables, preheat grill to medium. Brush vegetables with oil and grill 3-4 mins each side, until tender, then set aside.
Turn polenta out of pan and cut into 8 wedges. Brush each lightly with oil and grill 5 mins each side, until crisp and golden. Arrange on plates with the vegetables and drizzle with balsamic vinegar to serve.