Crispy Polenta Peppers and Courgettes with Balsamic Vinegar - Amanda
Grant

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.