Add to Cookbook

Camembert and green peppercorn polenta

  • 4
Camembert and green peppercorn polenta

Ingredients

  • 2½ cups milk (or use ½ milk and ½ chicken stock)
  • 1 teaspoon salt
  • ¾ cup instant polenta
  • ½ cup Parmesan cheese
  • 125 grams green peppercorn camembert
  • Topping
  • 4 peppers, 2 red, 2 yellow
  • 4 courgettes
  • ½ cup fresh basil leaves
  • ½ cup basil pesto
  • extra virgin olive oil for drizzling

Method

  1. In a saucepan bring the milk (or milk and stock) and salt to scalding point (just before it reaches boiling point). Gradually sprinkle in the polenta, stirring constantly until it has all been added. Continue stirring until mixture becomes quite thick. Cook for a further 3 minutes.
  2. Remove from the heat and add the parmesan. Season with salt and pepper and allow to cool. Dice half the camembert cheese and stir into the polenta. Spread into a paper-lined 20cm square cake tin or slice tin. Refrigerate for 1 hour or until cold.
  3. Topping
  4. Cut the peppers into quarters and the courgettes in half. Place on a foil-lined baking tray. Brush with olive oil and fan grill at 180ºC until the peppers are lightly browned and softened and the courgettes are tender. Alternatively, pan-fry the peppers and courgettes in a hot pan until tender.
  5. Cut the polenta in triangles, pan-fry quickly in a little butter or oil in a hot frying pan. Cut the remaining cheese into thin slices and serve on top of hot polenta and vegetables. Garnish with basil leaves and accompany with basil pesto and a drizzle of olive oil.

Comments (0)

Please login to submit a comment.