Ingredients
- Grilled parmesan infused polenta
Tick things off as you go.
Directions
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'--Baby Cabbage
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Make a cross cut on top of the cabbages, about half way through. Press the butter inside the cabbages, trying to get in between the layers. Season well and add as many herbs as possible.
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Wrap the cabbages individually in foil and place on the hot Weber for about 20 minutes, until cooked and soft.
Grilled parmesan infused polenta
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Cook the polenta as per cooking instructions on the packet.
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Add the parmesan cheese and butter, combining well.
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Season with salt, pepper and thyme.
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Spread the polenta out onto a baking tray, about 2cm deep, and place into the fridge to firm up.
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When cold and firm, remove the polenta from the tray and cut into large-sized square shapes.
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Dip the polenta into the melted butter on both sides and place onto the hot Weber Grill, close the lid and allow the polenta to get the griddle marks on both sides.
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Place the polenta onto a tray, cover with foil and place back on the Weber for the polenta to heat up right through.
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Sourced from: http://www.jackiecameron.co.za
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