Roasted Polenta Recipe - Great British Chefs

Roasted red pepper polenta with red pepper purée, green beans and soy foam

Main
easy
4
1 hour 30 minutes

PT1H30M

Finding hearty mains for vegetarians can be quite a struggle, but this roasted polenta recipe from Graham Campbell proves that it is possible. If the soy foam is not to your taste, try using soy sauce instead.

Discover more:

Share recipe

Related recipes

Grilled polenta 'crostini' with lardo

Valeria Necchio

Soft polenta with sclopit

Antonia Klugmann

Crunchy polenta, asparagus and peas

Alessandro Gavagna

Wild mushrooms, chard and wet polenta

Bryn Williams

Charred baby corn salad with prunes and mustard

Pascal Aussignac

Ingredients

print recipe

shopping List

Metric

Imperial

Red pepper polenta

3 red peppers, diced
1 garlic clove, finely chopped
1 shallot, finely chopped
100ml of white wine
150g of polenta
300ml of water
1 knob of butter
salt
pepper

Red pepper puree

3 red peppers
1 shallot
1 garlic clove, finely chopped
100ml of white wine
50ml of white wine vinegar
100ml of water
30g of sugar
salt
pepper

Green beans

300g of green beans
1 knob of butter
salt
pepper

Soy foam

100ml of soy sauce
100ml of water
1 tsp lecithin

print recipe

shopping List

Stick blender
Blender

Line a baking tray with cling film

Place a pan over a low-medium heat and add oil. Once hot, sweat off the garlic, shallot and red pepper for approximately 5 minutes, then add the white wine and reduce

1 garlic clove, finely chopped
1 shallot, finely chopped
3 red peppers, diced
100ml of white wine

Stir in the polenta and combine with the other ingredients in the pan. Slowly pour and stir in the water and cook out until thick and smooth

150g of polenta
300ml of water

Season to taste and transfer to the lined baking tray. Allow to cool and store in the fridge until set firm

salt
pepper

For the red pepper purée, sweat off the red peppers, shallot and garlic until soft. Add the white wine and white wine vinegar and reduce until the pan is almost dry. Once reduced, add the water and sugar and reduce again to a stew like texture

3 red peppers
1 shallot
1 garlic clove, finely chopped
100ml of white wine
50ml of white wine vinegar
100ml of water
30g of sugar

Blitz the mixture in a blender until smooth and season to taste before passing through a fine strainer. Set aside until required

salt
pepper

To make the soy foam, bring all ingredients together in a pan and warm to 50°C. Remove from the heat and foam with a stick blender. set aside as you will need to repeat the process to foam just before serving

100ml of soy sauce
100ml of water
1 tsp lecithin

Pre-heat the oven to 180˚C/gas mark 4. Slice the polenta to the desired size and pan-fry in foaming butter until golden on both sides then finish in the oven to warm through for 10 minutes

1 knob of butter

Blanch the green beans in boiling salted water until tender for 2-3 minutes, strain and set aside

300g of green beans
salt

Pan fry the green beans in butter and season to taste. Spoon some purée onto a plate and arrange the polenta alongside. Serve the green beans and finish with the soya foam