Recipe: Polenta - fried
- Details Category: Vegey extras, dips and hummus Published on Wednesday, 17 October 2012 18:25 Written by ethel :
- For the polenta
- 4 tbsp olive oil
- 1 garlic clove, chopped
- 1 red chilli, deseeded and finely chopped, OR a good pinch of dried chilli flakes
- 1 tbsp finely chopped rosemary
- 150g quick-cook polenta
- 100g strong Cheddar or well-flavoured, hard goat’s cheese, grated
- Sea salt and freshly ground black pepper
- For the sauce
- 2 tbsp olive oil
- 3 spring onions, chopped
- 1 garlic clove, crushed
- 140g/5oz cherry tomatoes, halved
- 3 fresh basil leaves, chopped
- 1 slice prosciutto, chopped
- 40g/1½oz mozzarella chopped
- 2 large handfuls spinach
- To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli and sweat gently for a couple of minutes – don’t let the garlic colour. Add the rosemary and remove from the heat.
- Pour 800ml water into a saucepan and bring to the boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4–5 minutes, stirring often, and then remove from the heat.
- Stir in the garlic, chilli and rosemary mixture, and then add the grated cheese and a generous amount of salt and pepper. Mix well.
- Tip the polenta on to a cold surface, such as a plate or a marble slab, and spread it smoothly into an even disc, about 2cm thick. Leave to cool completely.
- When the polenta is cool and firm, cut into slices or wedges. Heat the remaining 2 tablespoons olive oil in a non-stick pan over a medium-high heat and fry the polenta pieces for 2–3 minutes each side, until they have a light, golden brown crust.
- Serve topped with the hot tomato sauce.