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  • Herb Polenta With Roasted Peppers With Spiced Oil And Balsam

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    Ingredients

    • 2 x Red peppers
    • 2 x Yellow peppers
    • 2 x Orange peppers
    • 2 x Green peppers
    • 2 x Stems rosemary
    • 4 whl cloves garlic - lightly Bruised to re,ease the flavour
    • 12 x Black olives - stoned
    • 12 x Green olives - stoned
    • 1 Tbsp. Peppercorns - crushed Flakes of sea salt Extra virgin extra virgin olive oil Balsamic vinegar Polenta

    Directions

    1. Pre-heat oven to 240 C/475 F/gas mark 8
    2. Rub the peppers with oil and roast till skins are blakened and blistered
    3. (about 1/2hr).
    4. Remove and put into a plastic bag. seal and leave to cold.
    5. When cold, remove from bag and peel off the skins that should easily slip off.
    6. Cut in half, remove central core, seeds and membranes. Cut peppers into even lengths and put into a deep bowl.
    7. Add in olives, peppercorns garlic and rosemary. Season with sea salt and then cover with extra virgin olive oil and a splash a little balsamic vinegar.
    8. Turn gently in the oil and then leave in a cold place for the flavours to mellow.
    9. Serve with some herbed polenta.

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