The Penalty Blockade

Ingredients

• 250 g polenta
• 800 ml vegetable stock
• 2 tbsp grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 eggplant
• 2 red bell peppers
• 2 tbsp olive oil
• 1 garlic clove
• 200 ml passata
• salt and pepper to taste
• 1 tbsp balsamic vinegar
• fresh basil (for garnish)

Method

1. Bring the vegetable stock to a boil and stir in the polenta. Cook gently for 10 minutes until thickened.
2. Stir in Parmesan cheese and butter. Season with salt and pepper.
3. Spread the polenta onto a baking tray to a thickness of about 2 cm. Let cool and set completely (at least 1 hour).
4. Cut the set polenta into rectangular blocks of about 4x8 cm.
5. Heat 1 tbsp olive oil in a pan. Fry the polenta blocks until golden on all sides. Keep warm.
6. Slice the eggplant and cut the peppers into strips. Brush with 1 tbsp olive oil, grill until nicely marked.
7. Warm the passata with finely chopped garlic and balsamic vinegar. Simmer for 10 minutes. Season with salt and pepper.
8. Spoon the sauce in a neat stripe on the plate. Stack three polenta blocks per person in a tower on the sauce, with grilled vegetables in between.
9. Garnish with basil.

Serving notes

• Serve neatly and symmetrically, as a blockade in the center of the plate.
• Ensure the blocks are firmly stacked, creating a visual barrier.