Grilled Parmesan polenta with olives, nuts and rosemary

Bring water to the boil in a large, wide saucepan.
Add salt and polenta.
Stir continuously, using a wooden spoon.
When the polenta is cooked (five minutes for instant polenta or about 20 minutes for regular polenta), stir in butter and Parmesan cheese.
Tip it onto a shallow tray and spread out to 1 cm thick.
Smooth surface and leave to cool.
Roast pepper in a very hot oven for about 20 minutes, until blackened and charred.
When cool, peel skins and remove cores and seeds.
Slice peppers into thin strips.
Heat 15 ml oil over a low heat in a pan.
Add garlic and rosemary and cook gently until aromatic.
Add black olives, then remove pan from heat.
Stir in peppers and any juice.
Toast nuts in a small, dry pan, or fry them in a little hot oil, moving them around in the pan as they colour.
Turn them onto a plate lined with absorbent kitchen paper and sprinkle with salt.
Cut polenta into squares and brush on both sides with olive oil.
Place under a grill or shallow fry until lightly brown and crispy.
Transfer to a serving platter.
Spoon over pepper topping and scatter with nuts.
Serve immediately with a green salad.
Note:Yellow maize meal can be used instead of polenta. If using white maize meal, colour it with a pinch of turmeric.