Polenta

Polenta is a much underrated and underused ingredient. It makes a wonderful accompaniment to the kid cooked in milk, or any of slow cooked goat recipes.

Polenta - Serves 4

  • 900ml water
  • Salt and freshly ground pepper
  • 150gr coarse polenta
  • 30g grated Parmesan
  • 30g diced butter

Method

  1. Pour the water into a saucepan, add a little salt and bring to a simmer.
  2. Pour the polenta into the simmering liquid in a thin stream, whisking all the time. Once thickened use a wooden spoon and cook, stirring often for about 40 minutes over a low heat.
  3. Remove from the heat. Stir in the Parmesan and butter and check the seasoning, and serve

Baked & Fried Polenta

If you have leftover polenta here are two fantastic ways to use it up.

Fried Polenta

  1. Refrigerate leftover polenta for at least 2 hours; it will keep for a few days.
  2. Remove the polenta and slice into pieces.
  3. Heat a small amount of olive oil in a non-stick frying over medium-high heat.
  4. Add polenta slices and cook until golden brown and crispy on both sides.

Baked Polenta;

  • Refrigerate leftover polenta for at least 2 hours; it will keep for a few days.
  • Preheat oven to 190C.
  • Remove the polenta and slice into pieces. Place on a lightly oiled baking sheet and dap with a few knobs of butter
  • Bake for 20 minutes until lightly browned and crispy.