Chef Susur Lee camping recipes: Vegetable Polenta and Singapore-Style Beef Kebab

Celebrity chef Susur Lee recently whipped up a five-course camping-style meal for reporters as part of a promotional event for Coleman and Broadstone cooking equipment and Canadian Tire. Here are two of the recipes he prepared:

Vegetable Polenta Cakes

Serves five

1.1 l (5 cups) water

250 ml (1 cup) cornmeal

30 ml (2 tbsp) peas

30 ml (2 tbsp) corn

30 ml (2 tbsp) red pepper (diced)

30 ml (2 tbsp) parmesan


white pepper


olive oil

Bring water to a boil, season with salt.

Whisk in cornmeal, peas, corn and red pepper.

Continue stirring until no longer grainy.

Add parmesan, white pepper and nutmeg to taste.

Once polenta has thickened (approximately 30 minutes), pour mixture into a plastic wrap-lined baking dish.

Add a second layer of plastic wrap on top and smooth down directly onto polenta. Chill for two hours.

When ready to make polenta cakes, lift polenta out of the dish, remove plastic wrap and place polenta on cutting board. According to desired shape, use either round cookie cutter or cut polenta into large squares.

Place saute pan over medium heat and add 15 ml (1 tbsp) olive oil.

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