• 2 tbsp balsamic vinegar
• ½ tsp smoked paprika
• ¼ c raisins
• 2 cloves of crushed garlic
• ¼ tsp chilli flakes
• 2 tbsp olive oil
• ½ sliced roasted red capsicum
• ¼ c roasted hazelnuts

Put the vinegar, paprika, raisins, garlic and chilli flakes into a small saucepan and warm over a low heat for 2-3 mins to plump up the raisins.  
Tip into a bowl with the olive oil, capsicum and nuts.  Season with salt and pepper.

• 2 c water or stock
• 1 c polenta
• 2-3 rashers of bacon, grilled and crumbled
• ½ c grated parmesan
• ¼ c sun dried tomatoes (optional)
• Pepper, salt and fresh herbs to taste

Boil the water or stock in a large saucepan and quickly whisk in the polenta.  Keep stirring over a low heat for about 30 mins or until the mixture comes away from the sides of the pot.  (A smooth porridge sort of texture)

Remove from the heat and add in the rest of the ingredients.  Pour into a shallow dish, so that the polenta is about 1-1.5 cm thick when smoothed out.  Refrigerate for at least 30 mins.  Brush with olive oil, cut into strips and cook on the barbecue or in a pan until golden brown.