Capsicum, Oil, Herbs Garlic and Seasoning. Locally sourced A grade Capsicums are chargrilled and then the skin painstakingly removed. The capsicums are then marinated in Canola Oil, whole cloves of garlic, fresh fine herbs and seasonings. The recipe below is courtesy of taste.com.au. The preparation time is reduced by using these amazing roasted and peeled capsicums from Three Chillies. The hard work has been done, just open the bag!

Grilled polenta with roasted capsicum and olives

Ingredients (serves 6)

    * 3 cups (750ml) chicken stock
    * 1 cup (250ml) milk
    * 1 cup instant polenta
    * 50g unsalted butter
    * 1 tbs olive oil, plus extra to drizzle
    * 1 red and 1 yellow capsicum, roasted, seeds removed, sliced
    * 1/2 cup small black olives
    * 2 cups wild rocket leaves
    * Balsamic vinegar, to drizzle

Method

   1. Place the chicken stock in a large saucepan with 2 cups (500ml) water.
   2. Bring to the boil over medium heat, then reduce heat to very low. Slowly add the milk, then the polenta, whisking continuously. Cook, stirring constantly, for 5 minutes, then add the butter and season with salt and pepper.
   3. Pour the mixture into a 20cm x 30cm shallow baking tray. Allow to cool, then place in the fridge for about 1 hour until fi rm.
   4. Place a chargrill pan over very high heat. Cut the polenta into 6 triangles and use the tablespoon of oil to lightly brush both sides. Chargrill for 3 minutes each side until charred and crisp.
   5. To serve, place a wedge of grilled polenta on each plate, top with slices of roasted capsicum, a few olives and some leaves. Drizzle with extra olive oil and a little balsamic vinegar.

There are many types of polenta which give you varying results when you cook it. Instant Polenta is a good all rounder for the time poor but if you have a bit of extra time, the results are much better by using a polenta which is not pre cooked as is the case with instant polenta. My favourite is stone ground polenta. It's a bit of work to make, but it tastes fantastic and its a whole new dimension in texture. I also like to add a bit of Grated Parmesen to my polenta to give it a bit of a piquant boost and I'm not talking about the stuff that comes in the green can on the shelf of the supermarket...... Calvin