The Easter bunny visits again. Celebrate the happy occasion with a spread of these yummy dishes



Grilled Polenta with Sundried Tomatoes and Olive Salad

Ingredients
1 cup polentau00a0u00a0u00a0u00a03 cups vegetable stocku00a0u00a0
1/3 cup grated parmesan cheeseu00a0u00a01 tbsp chopped fresh parsleyu00a0u00a01 tbsp finely chopped fresh basilu00a0u00a04 tsp olive oilu00a0u00a0u00a0u00a05-6 black peppercorns, crushedu00a0u00a0Salad
u00bd medium head iceberg or cos lettuceu00a07-8 fresh basil leavesu00a0u00a0u00a04 spring onions, slicedu00a0u00a0
u00bc cup sliced black olivesu00a0u00a0u00a01 1/3 cups sundried tomatoesu00a0u00a0u00bd cup mayonnaise u00a0u00a0u00a01 tbsp lemon juiceu00a0u00a0u00a0
1 tsp paprika powderu00a0
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Method
Pour vegetable stock into medium non-stick saucepan and bring it to a boil. Gradually add polenta and stir continuously. Reduce heat and cook for two to three minutes or until polenta thickens. Stir in cheese, parsley and basil.
Pour this mixture into a deep eight-inch square cake tin and spread evenly. Set aside to cool. Cover and refrigerate for about three hours or until firm.
Turn polenta onto a plate and cut into four round pieces using a mould or cup or into any other shape.
Heat a grill pan and lightly grease it. Grill the polenta pieces until evenly browned on both sides.
For salad, mix lettuce, basil leaves, spring onions, black olives and sundried tomatoes and set aside.
Whisk mayonnaise, lemon juice and paprika in a bowl and add it to the salad mixture.
Place polenta pieces on individual serving plates, top them with salad and drizzle a tsp of olive oil on each. Sprinkle with crushed black peppercorns and serve.