Crispy Polenta Peppers and Courgettes with Balsamic Vinegar

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Crispy Polenta Peppers and Courgettes with Balsamic

Vinegar

 

2 red peppers, seeded and cut into thick strips

2 orange peppers, seeded and cut into thick strips

2 courgettes, cut into thick strips

2 carrots cut into thick strips

2 garlic cloves, crushed

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

5 tbsp fine Polenta

pinch of paprika

Maldon sea salt and freshly ground black pepper

Vegetable oil for frying

 

Put the peppers, courgettes, carrots and garlic in a

bowl and drizzle the olive oil and vinegar over them.

Leave to marinade for at least 30 minutes, stirring

occasionally. Drain. Discard the marinade.

 

Preheat the oven to 150C/300F. Line a plate or baking

tray with kitchen paper. Mix the Polenta and paprika

in a bowl and season lightly with salt and pepper.

Heat 5mm (1/4inch) oil in a frying pan. Toss the

vegetable strips in the Polenta and fry them in

batches for 3-4 minutes until golden and crispy. Drain

each batch on the kitchen paper and keep warm in the

oven. Scoop out any excess Polenta with a slotted

spoon and sprinkle the crumbs over the vegetables.

Serve in a warm bowl.

 

 

 

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