Back to Recipe Menu

Grilled polenta with store cupboard vegies


  • Lightly spray the polenta with oil and cook on an oiled grill forming a crust.
  • Drain the bottled vegies, setting the oil aside. Then gently heat some of this oil in a pan and briefly heat the vegies with the olives, before adding 1 heaped tbsp parsley and toss.
  • To serve, place the polenta on individual plates, mound the vegies on top and sprinkle with a little more parsley.


  • 4 large squares polenta (made the day beforehand and chilled in a tray)
  • olive oil spray
  • bottled antipasto items, eg. capsicum, tomatoes, eggplant, zucchini, etc.
  • pitted black olives
  • chopped Italian parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm