Chili-and-herb grilled polenta with tangy pebre

Polenta has become as widely accepted as mashed potato and can confidently be classed as comfort food. Here it is flavored with pasilla chilies, which have a dried fruit and slight liquorices hint to them. Serve it with a tangy salsa from Chile called pebre. This dish is especially good for a Sunday brunch teamed with crisp bacon.

Chop the dried chili flakes so that they are even finer. Put them in a pan with the water. Bring to the boil and add salt to taste. Pour the polenta into the water in a continuous stream, whisking all the time. Reduce the heat and continue to whisk for a few minutes. When the polenta is thick and bubbling like a volcano, whisk in the butter, Parmesan and herbs. Season with salt. Pour into a greased 33 x 23cm/ 13 x 9in baking tray and leave to cool. Leave uncovered so that the surface firms up and chill overnight.

About an hour before you plan to serve the meal, make the pebre. Place the onion, sweet cherry peppers and chili in a mortar. Slice the skin from the red pepper quarters. Dice the flesh finely and add it to the mortar with the raspberry vinegar and olive oil. Pound with a pestle for about 1 minute, then tip into a serving dish. Stir in the tomatoes and coriander. Cover and leave in a cool place.

Remove the polenta from the refrigerator and leave for about 30 minutes. Cut into 12 even triangles and brush the top with oil. Heat a griddle until a few drops of water sprinkled on the surface evaporate instantly.

Lower the heat to medium and grill the polenta triangles in batches oiled-side down for about 2 minutes, then turn through 180 degrees and cook for 1 minute more, to get a striking chequered effect. Serve the polenta at once, with the chilled pebre.

Serves 6-12
10ml/2 tsp crushed dried pasilla chili flakes
1.3 litres/2 ½ pints/ 5 2/3 cups water
250g/9oz/1 ¼ cups quick cook polenta
50g/2oz/ ¼ cup butter
75g/3oz Parmesan cheese, finely grated
30ml/2 tbsp chopped fresh dill
30ml/2 tbsp chopped fresh coriander (cilantro)
30ml/2 tbsp olive oil
Salt
For the pebre
½ pink onion, finely chopped
4 drained bottled sweet cherry peppers, finely chopped
1 fresh medium hot red chili, seeded and finely chopped
1 small red (bell) pepper, quartered and seeded
10ml/2 tsp raspberry vinegar
30ml/2 tbsp olive oil
4 tomatoes, halved, cored, seeded and roughly chopped
45ml/3 tbsp chopped fresh coriander (cilantro)