Grilled Polenta With Watercress And Haloumi Salad

• 2 cups chicken stock
• 1 cup polenta
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped basil
• None None Salad leaves, to serve
• None None FOR THE WATERCRESS AND HALOUMI SALAD
• 5 oz haloumi, cut into 6 slices
• 1 bunch watercress, trimmed
• 1/4 cup pitted black olives
• 1/4 cup sun-dried tomatoes, drained and thinly sliced
• 1/4 cup walnuts, finely chopped
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 None lemon, peel grated and lemon juiced

1. Lightly grease and line a 12 x 8-inch baking pan with parchment paper.
2. Bring stock and 2 cups water to a boil in large saucepan. Gradually add polenta, stirring constantly. Reduce heat to low. Cook, stirring 5-10 mins, until polenta thickens. Stir in Parmesan cheese, parsley and basil. Spoon into prepared pan, smoothing top. Cool slightly. Cover and refrigerate 3 hours, or overnight.
3. Transfer polenta to a cutting board. Cut into 6 even squares then cut each square in halves diagonally.
4. Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook polenta 3-4 mins each side, until crisp and golden.
5. For the watercress and haloumi salad, grill haloumi on same hot pan for 1-2 mins each side, until tender.
6. Combine remaining ingredients in a medium bowl. Toss well.
7. Serve polenta topped with salad leaves and a slice of haloumi.

chicken stock, polenta, parsley, parmesan cheese, basil, salad leaves, haloumi salad, black olives, tomatoes, walnuts, olive oil, garlic, lemon

Taken from recipes-plus.com/api/v2.0/recipes/35126 (may not work)