Recipe - Polenta And Peppers

3 ounce Polenta cornmeal
1 Dsp chopped basil
1 One half ounce Reducedfat Cheddar cheese;
grated
One half ounce Reducedfat cooking spread
2 tablespoon Olive oil
12 ounce Mixed peppers; deseeded and
; cut or sliced up
1 small Garlic clove; chopped
3 tablespoon Dry white wine
2 ounce Fresh leaf spinach
1 Dsp balsamic vinegar
1 teaspoon Fresh thyme
Salt and black pepper

1. Make the polenta well ahead. Bring 15floz / 425ml lightly salted water
to the boil and sprinkle in the polenta.

2. Reduce the heat and cook for 20 minutes, stirring from time to time, or
until the polenta comes away from the sides of the pan.

3. Stir in the basil, cheese and cooking spread, then transfer the mixture
to a tin brushed with 1/2tbsp / 8ml olive oil.

4. Leave to cool and harden. When the polenta is quite solid, heat 1tbsp /
15ml olive oil in a frying pan and stirfry the peppers and garlic for 15
minutes until soft. Add the wine and bring to a bubble. Add the spinach,
vinegar, thyme and seasonings and remove from the heat.

6. Meanwhile, cut the cooled, solidified polenta into about 32 pieces.

7. Brush these with the remaining olive oil and grill for 10 minutes, until
golden, turning once.

8. Serve the polenta with the peppers.

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