Tuesday, 3 July 2012

Roast pepper & goats cheese polenta croutons


 60g polenta, 1 egg, 1 bell pepper,
goats cheese, olive oil (Optional: 
Rachel's Organic Greek Yoghurt

Makes: 6 croutons preparation: 10 minutes
I have been making a lot of polenta fritters recently as part of a series of recipes using ingredients for people with various intolerancies. This recipe is a fantastic alternative to croutons in salad or soup - at once crispy and melting and so quick and simple. Roast pepper and goats cheese is one of my favourite flavour combinations - give it a try.

1) Slice the top from a bell pepper and remove the core and seeds. Slice between the membranes and cut into small slivers. Grill for 5 minutes until the skin begins to crisp and blacken.

2) Whisk an egg and stir in the polenta.

3) Cut the goats cheese into chunks and stir along with the peppers into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

4) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then cut into small squares (or circles in my case) before tossing with salad leaves or floating on soup.

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