Charred anchovy and tomato brinjal chips on creamy polenta

Charred anchovy and tomato brinjal chips on creamy polenta

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  • 4
  • Easy
  • 10 minutes
  • 15 minutes
  • Steenberg Sémillon 2008

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.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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