Brinjal on creamy polenta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 large brinjals, sliced wafer thin
2 T olive oil, plus extra for rubbing
1 x 400 g can Italian whole cherry tomatoes
120 g polenta
1 T butter (optional)
sea salt and freshly ground black pepper
1/3 cup roughly chopped flat-leaf parsley
4 large anchovy fillets

Cooking Instructions

RUB the brinjal slices with a little olive oil.
CHARGRILL the brinjal slices on a very hot ridged pan until crisp on both sides.
WARM the tomatoes in a small saucepan over a medium heat.
BOIL 3 cups of water in a separate saucepan and slowly add the polenta.
WHISK the polenta until no lumps remain.
COOK for 10 minutes, stirring occasionally. Add a little butter, if using, and season to taste.
COMBINE the parsley, anchovies, lemon juice and olive oil, using a pestle and mortar, until mixed.
SPOON the polenta into separate bowls and top with the warmed tomatoes and stacked brinjal chips.
DRIZZLE over with anchovy dressing, season and serve.