Ingredients:

• For polenta squares:
• 1 cup – quick cooking polenta
• 3 cups – boiling water
• salt to taste
• Other ingredients:
• 2 sprigs – Spring onion greens
• 1/2 – medium red Capsicum
• 1/2 – medium green Capsicum
• 1/2 – medium yellow Capsicum
• 1 – small pink onion, chopped into chunks
• 1 – small tomato, dipped in boiling hot water for 5 minutes
• 1 tsp – ginger, finely chopped or grated
• 1/2 tsp – garlic, finely chopped or grated
• 1 tsp – soya sauce
• 1 tsp – chilli Garlic sauce
• 1 tsp – Tomato sauce
• 1 tsp – brown Vinegar
• 1 tsp – Olive oil
• Salt to taste

Method:

1. For polenta squares:
2. Put hot water in a large deep vessel. Add some salt, bring to a boil.
3. Drizzle in polenta, while stirring continuously.
4. When all polenta is added, stir well, remove any lumps.
5. Cover and cook on low heat for 2 minutes.
6. Pour into a shallow tray, spread to 1-2 cm. thickness.
7. Keep aside, allow to cool completely.
8. Cut into 1 inch squares. Keep refrigerated till required.
9. Char skin of all capsicums by grilling under hot grill or over direct flame.
10. Hold under running tap water. Rub out charred skin and deseed.
11. Chop grilled vegetables into chunks.
12. Chop spring onions obliquely into 1 inch tubes.
13. De-skin tomato. Chop into small pieces.
14. Heat oil in non-stick pan. Add onions, garlic, and ginger.
15. Stir fry till onions are transparent.
16. Add in all the vegetables and spring onions.
17. Sautee for 2 minutes. Add in salt, sauces and vinegar.
18. Just before taking off fire, add in pieces of polenta. Stir.
19. Serve hot and fresh with soft bread rolls or warmed garlic bread.

Recipe courtesy of Saroj Kering