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

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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.

First published in 2015




Red pepper polenta

Red pepper puree

Green beans

Soy foam

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


  • 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
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
Season to taste and transfer to the lined baking tray. Allow to cool and store in the fridge until set firm
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
Blitz the mixture in a blender until smooth and season to taste before passing through a fine strainer. Set aside until required
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
Blanch the green beans in boiling salted water until tender for 2-3 minutes, strain and set aside
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
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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