Polenta is a great dish for summer. When you have left-overs, it is also so yummy cold. It teams up beautifully with the vegetables used and is a gluten-free substitute for pizza. This one is easy on the eye because of the colours yellow, green and red!

Ingredients

Butter or olive oil, for greasing the pan

8 cups water

2 cups EARTH PRODUCTS organic polenta

1 TS EARTH PRODUCTS vegetable stock powder

1 cup fresh or frozen corn kernels

1 cup freshly grated Parmesan or vegan Mock Parmesan

2 tablespoons finely chopped fresh parsley leaves, plus more for garnish

1/4 cup olive oil

Salt and freshly ground pepper

3 baby marrows

1 packet EARTH PRODUCTS sun-dried tomatoes, soaked in hot water

Directions

Generously butter a shallow baking dish and set aside. In a large saucepan, bring the water to a boil, add the vegetable stock powder, the polenta and the salt, whisking constantly with a whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until smooth and of firm consistency, about 20 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.

Preheat the grill to medium-high. Turn the polenta out and cut into rectangles. Grill on one side until golden brown. Turn over, arrange tomatoes and thin slices of baby marrow on top, brush with olive oil, sprinkle with salt and pepper and grill again until vegetables are a little crispy. Sprinkle with chopped parsley.

Recipe: Pritam