COURGETTES ON GRILLED POLENTA

 

 

Oil a 30 x 20-cm/12 x 8-inch shallow roasting tin. To make the polenta, pour the water and salt into a large, heavy-based saucepan. Bring to the boil. Stirring constantly with a long-handled wooden spoon, gradually add the polenta in a thin stream. Stir for 20-30 minutes until the mixture is very smooth and starts to come away from the sides of the pan. Tip into the prepared roasting tin spread into the corners and level the surface. Once cool and firm, slice into 12 fingers measuring about 10 x 5 cm/4 x 2 inches. Remove from the tin and brush both sides with oil.

Preheat the barbecue. Trim the ends from the courgettes. Slice the courgettes lengthways into 1 cm/h inch thick strips. Carefully peel some of the skin from the outer strips to expose the flesh.

Slice the strips in half crossways and place in a shallow dish.

Sprinkle with the oil, thyme, lemon rind and salt and pepper to taste, turning to coat. Leave to marinate at room temperature for 30 minutes.

Grease the grill rack. Cook the polenta fingers for 5-6 minutes each side, until slightly charred. Remove and keep warm.

Drain the courgette slices, reserving the marinade. Cook the courgettes over medium-hot coals for 11/2-2 minutes. Turn, brush with the reserved marinade and cook for a further 1-11/2 minutes,
until slightly charred. Place the courgettes on the polenta fingers, and serve immediately with mixed salad.

 

SERVES 3-4

2 large yellow or green courgettes
3 tbsp olive oil, plus extra for
greasing
1 tsp fresh thyme leaves
coarsely grated rind of 1/2 lemon
salt and pepper
mixed salad, to serve
polenta
1 litre/13/4 pints water
1/2 tsp salt
200 g/7 oz polenta