Grilled polenta cake, pepperonata, confit potatoes with fresh oregano and a basil oil.
Finely slice the peppers and onions and sweat without colour in the oil. Add the sugar and when dissolved add the vinegar. Cook until the mixture is soft and sticky. Season to taste.
Preheat the oven to 180'C.
Peel and slice the potatoes into 1cm thick discs. Heat the olive oil in a heavy bottomed pan. Add the potatoes and the oregano reserving some leaves back for garnish. Transfer to the oven and cook for 20 minutes, turning halfway to make sure both sides are coloured.
Blanch the basil in boiling water then refresh in ice water to retain the colour. Blend with the oil and pass through muslin cloth until you have a clear green oil.
Grate the Parmesan cheese, dice the butter and pick the thyme leaves.
Bring the wet ingredients to the boil with the thyme and then stir in the polenta. Cook for 3 minutes and the stir in the butter and Parmesan cheese. Season well and pour into a tray to set. When cold turn out and cut into the desired shape then either grill or shallow fry till golden in colour.
Place three pieces of the polenta on the plate. Place three quenelles of pepperonata on top of the polenta, then balance three discs of potatoes against the polenta. Garnish with fresh oregano and leaves and drizzle with basil oil.
«Use herbs and spices such as basil or paprika to add a new dimension to your polenta.»