BARBECUED POLENTA WEDGES WITH ROASTED VEG

■ Serves 2
Make 100g of instant polenta following pack instructions. Beat in 25g butter and 4 tbsp grated parmesan. Season well. Spread polenta about 2 cm deep on a small baking tray. Set in the fridge (about 20 minutes).
■ Heat the oven to 200C/fan 180C/gas 6. Toss 1 sliced red onion, t halved, thickly sliced courgette, a handful of cherry tomatoes and 1 sliced red pepper with 2 tbsp olive oil. Season, roast for 10-15 minutes until tender. Cut polenta into wedges. Brush with oil and barbecue both sides. Top with the veg, parmesan shavings and a drizzle of oil.

BARBECUED POLENTA WEDGES WITH ROASTED VEG