Open Toasted Sourdough with soft Parmesan Polenta, roasted veg and caper salsa

Cooking Time
50 Minutes

Portions
2

Ingredients

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• g Sour Dough Loaf
• g Red pepper
• g Yellow pepper
• g Cherry tomatoes
• g Red onion
• g Country Range Creamery Butter Salted
• g Polenta
• g Parmesan
• ml Country Range Olive-Pomace Oil
• ml Country Range Balsamic Glaze
• g Country Range Capers in Brine
•   tbsp Basil (chopped)
•   tbsp Parsley (chopped)
• g Garlic clove

• 1

  Step 1

  Cut the vegetables and roast in the oven until charred.
• 2

  Step 2

  Mix veg with balsamic, olive oil, chopped basil and season.
• 3

  Step 3

  In a sauce pan melt the butter and add 300ml water, bring to the boil and add the polenta. Stir until thick and glossy.
• 4

  Step 4

  Add the chopped garlic and check the consistency of the polenta - it should be nice and soft and not too stiff. Add a little water if it is too thick.
• 5

  Step 5

  Add the grated parmesan and keep warm.
• 6

  Step 6

  Cut the sour dough, rub with pomace oil and a clove of garlic - griddle in a dry pan until crispy and brown.
• 7

  Step 7

  Top the bread with mashed polenta, then the roasted veg.
• 8

  Step 8

  Add some grated parmesan and a few chopped capes and chopped parsley.

Ingredients

• 2 g Sour Dough Loaf
• 1 g Red pepper
• 1 g Yellow pepper
• 4 g Cherry tomatoes
• 1 g Red onion
• 25 g Country Range Creamery Butter Salted
• 50 g Polenta
• 25 g Parmesan
• 25 ml Country Range Olive-Pomace Oil
• 5 ml Country Range Balsamic Glaze
• 10 g Country Range Capers in Brine
• 1 tbsp Basil (chopped)
• 1 tbsp Parsley (chopped)
• 1 g Garlic clove