Crispy and soft, this fills you up without making you feel dreary. The trick is to boil the polenta with a mixture of milk and stock, rather than just water. Goes well with grilled fish and tomatoes. Like all “poor man’s food”, this can be served at all levels of sophistication, from dorm to Michelin star.
Serves 2
Time: 🕰🕰
Effort: 💪💪
Ingredients:
100ml polenta
200ml milk
200ml vegetable stock
Salt
Butter
For the condiment:
Some mushrooms
Some coriander leaves and stalks
Some tomatoes
1 teaspoon mustard
Olive oil
Small splash of white wine
Very small knob of butter
3 tablespoon water
1/2 teaspoon flour
Herbes de Provence
Rosemary
Method:
1. Combine milk and stock and bring to boil
2. Season with salt
3. Pour in polenta slowly with one hand while mixing vigorously with the other
4. After 3-5 minutes of cooking, polenta starts to cling to the sides of the pot, but still runny
5. Transfer polenta to a flat tray
6. Spread out evenly to 2cm in thickness
7. Leave to cool by the window
8. Meanwhile, quarter mushrooms and chop tomatoes into cubes
9. Combine all ingredients of the sauce and cook on medium heat for 10 minutes
10. If too thick, add more water
11. If not thick enough, add a little more mustard
12. Check seasoning
13. Divide polenta into slices and pan fry in a knob of butter until bottom is golden but not burnt
14. Turn and fry for another few minutes until bottom is also golden but not burnt
15. To serve, divide polenta slices onto plate and top with the sauce and a sprig of rosemary
Nat & E Homecooking 