If you haven't adopted polenta as a regular addition to the dinner table, I urge you to give it a go. It can be served in place of mashed potatoes or pasta to soak up a saucy ragu or goulash.
Servings 4
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Ingredients
4cupsboiling water
A pinch of salt
1cupquick-cook polenta
A small knob of butter
50ggrated parmesan, optional
Olive oil for brushing
Instructions
Line a 25cm x 25cm tray with baking paper.
Pour the boiling water into a large saucepan and bring to a rapid boil. Add the salt, then slowly trickle in the polenta while whisking to prevent lumps. Turn down the heat as it will start to splatter, and whisk constantly for five minutes. Remove from the heat and add the butter and parmesan. Stir well, then pour on to the prepared tray, spreading out evenly to the sides. Set aside to set at room temperature (not in the fridge or it will become soggy).
Heat the oven grill on high.
Once the polenta is firm but still warm, cut into 18 wedges and arrange on an oiled baking tray. Brush each wedge with olive oil and place under the hot grill until it's beginning to colour.
Serve hot or warm. Leftovers can be stored in the fridge and reheated like a potato hash to serve with eggs and mushrooms for breakfast.