Crispy Polenta, Capsicum and Walnut Salad

Ingredients

• 1 litre (4 cups) water
• 1 cup (170g) polenta
• 1/2 cup (40g) parmesan cheese, coarsely grated
• 1/2 cup (60g) cheddar cheese, coarsely grated
• 1 tablespoon olive oil
• 80 gram (2½ ounces) baby spinach leaves
• 1 large_piece red capsicum (bell pepper) (350g),sliced thinly
• 1 small_piece (100g), red onion, sliced thinly
• walnut dressing
• 1/4 cup (60ml) walnut oil
• 2 tablespoon white wine vinegar
• 1 clove garlic, crushed
• 1/3 cup (35g) coarsely chopped roasted walnuts
• 1/4 cup fresh flat-leaf parsley, coarsely chopped