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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.
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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
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
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
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
9
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
Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
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Roasted red pepper polenta with red pepper purée, green beans and soy foam
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Roasted red pepper polenta with red pepper purée, green beans and soy foam
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