These polenta bites are perfect entertaining food for sunny days. Enjoy it in the company of family and friends
Line a slice tray with baking paper, or grease well
Add the water to a saucepan and bring to the boil
When the water begins to boil, pour the polenta in slowly and whisk continuously until the water is absorbed and the polenta is smooth and begins to lift away from the edge of the saucepan
Remove polenta from the heat and use a spatula to smooth it evenly into the slice tray. It should be 2-3 cm think.
Place the tray of polenta into the fridge to set and cool – approx. 90 min
When the polenta has set use an egg ring to push into the polenta and cut out rounds
20 minutes prior to serving, heat a pan on the stove top, add the sliced eggplant rounds and cook until slightly charred on both sides
When the eggplant is cooked set aside and add the polenta rounds to the hot pan to cook until golden on each side
Remove the polenta from the pan and place each round onto a serving plate. Top each one with a slice of eggplant, capsicum, tomatoes, zucchini and cheese
Scatter the dish with fresh basil leaves and drizzle with the olive oil and lime juice, salt and freshly ground pepper.
Best enjoyed warm.
Prepare the polenta in advance. It requires refrigeration of at least 2 hours to set. It may be prepared the day prior. This refrigeration time is not included in the recipe preparation time.
Use the scraps from the polenta, after cutting out the rounds, to make chips. Bake in the oven on a tray with a drizzle of oil and serve with salt and pepper or chilli flakes and parmesan.