Vegetable and Sweet Pepper Polenta

2 Cups Polenta (Cornmeal)

3 Cups Water

1/2 cup frozen mix vegetables (or fresh if available)

1 red sweet pepper

1 green sweet pepper

1 yellow sweet pepper

1 onion (roughly chopped)

1 tsp garlic powder

1 vegetable stock cube

Salt to taste

1 tbsp vegetable oil

Breadcrumbs for optional frying

Method

Place water in a medium sized pot and add the onion, sweet peppers (deseeded and diced into ¼ inch cubes), black pepper, garlic powder, salt and vegetable stock then bring to the boil.

While the water is boiling, mix the Polenta with 5 tablespoons of cold water so that the mixture is smooth and without lumps, add this mixture to the pan while stirring vigorously. Add more Polenta or water according to the consistency of the mixture. When the polenta has absorbed all the water, cook on a medium flame until mixture starts to thicken then reduce the flame and allow the Polenta to cook for a further 20 minutes. When cooked it should have the consistency of oats porridge.

Line a loaf tin with cling film then spoon the cooked Polenta into the pan and allow it to stand for fifteen minutes until it is solid. When the mixture is cool, take the Polenta out of the pan by lifting the sides of the cling film, place it on a plate or chopping board and cut into 1/2 inch thick slices.  The Polenta is now ready to be eaten.

Optional Additional Step

Coat the slices in bread crumbs.

Place the oil and garlic powder in a pan and when hot fry each slice of the Polenta until each side is a lovely golden colour. Serve hot or cold as a starter or serve with salad for a light lunch.