Grilled polenta with olive and red pepper topping from Entertaining People: Menus from the Kitchen Kaboodle Cooking School (page 55) by Dan Taggart and Kathleen Taggart

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled ground meat kabobs (Kabob mashwi); Grilled chicken with Dan's barbecue sauce; Ratatouille on a stick; Marinated melon (Peponi me ouzo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the menu for A Barbecue. Cooked polenta must be refrigerated for 6 hours or longer (up to overnight) before grilling.

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