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By Renae Smith

Perfect as a canapé or snack.

+ Ingredients

4 cups of vegetable stock (plus a few extra tablespoons)
1 cup of instant polenta
4 carrots
1 tablespoon grated ginger
1 shallot
1 tablespoon of butter
Flaked almonds (roasted)

Parsley sprigs
+ Method

1. Bring 4 cups of vegetable stock to the boil.

2. In a constant stream, pour in polenta whilst continually stirring.

3. Cook for 4 - 5 minutes until thick.

4. Pour into a biscuit tray and allow to cool and set hard (can be set in the fridge).

5. Cut polenta into slices about 2cm wide and 5cm long.

6. In a pan, heat about 5cm of oil to medium high heat.

7. Place polenta into pan and fry until golden - then turn and fry the other side.

+ Ingredients

DO NOT continually flip polenta or move around as it will break up - when left, the bottom will crisp and not stick to pan.

+ Method

Whilst the polenta is setting:

8. Melt butter in pan.

9. Grate carrots and add to a pan with ginger and finely diced shallot.

10. Salute until carrots are tender.

11. Add a few tablespoons of vegetable stock and cook for 2 minutes before pureeing the mix into a smooth paste. (Add more stock or butter as required).

12. Pipe or spoon the carrot mixture onto the polenta.

13. Top with almonds and parsley.