Name: Rosemary Polenta Bites With Capsicum
Prep time: 20 min
Cook time: 35 min
Yield: 18
Ingredients: 2 cups vegetable stock; _ cup instant polenta; _ cup finely grated parmesan, plus shaved parmesan to serve; 3 rosemary sprigs, leaves picked, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; 3 tablespoons olive oil; 1 brown onion, halved, thinly sliced; 3 capsicums, thinly sliced (use a mix of colours); 1 clove garlic, crushed; 3 tablespoons red wine vinegar; 2 teaspoons caster sugar; 1 tablespoon capers, drained

VMG Recipes