Looking for something fabulous to serve your guests? Then try this delicious vegetarian recipe combining creamy polenta with the sweet tangy flavour of Vinofood beetroot shiraz relish.
Polenta Squares with Beetroot & Shiraz Relish
- 200 gm Polenta (fine)
- 1 litre Water
- 4 tbsp Olive oil
- 1 tsp Vegetable stock powder
- 40 gm Parmesan cheese, grated
- 1 tbsp Butter, salted
- 120 gm Soft Danish feta, crumbled
- 180 gm Vinofood beetroot & shiraz relish
- 32 each Fresh thyme sprigs (for serving)
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Grease a 20cm square baking tray and set aside.
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In a large saucepan add water and polenta. Turn on heat.
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Bring to a low simmer and add stock powder. Stir continuously for up to 10 minutes or until all the water has reduced and the polenta is smooth and thick. Take off heat.
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Stir through butter, cheese and salt and pepper to taste.
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Pour polenta into the greased tray and smooth over the top. Once cooled place in fridge to set (approx 30minutes to 1 hour).
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Once polenta is set take out of fridge and remove from tray onto a cutting board. Cut into 16 squares. Cut each square in half to make 32 thinner squares just over 1cm thick.
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Heat some olive oil in a non-stick frying pan and fry each side until golden. Place on paper towels and season with salt and pepper. Cook in several batches, adding more oil as required.
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When ready to serve top each square with crumbled feta, a spoon of Beetroot & Shiraz Relish and a sprig of thyme.
