Polenta is great set into squares and pan-fried.
Preparation Time
15 minutes
Cooking Time
25 minutes
Ingredients (serves 6)
- Melted butter, to grease
- 1.5L (6 cups) water
- 260g (1 1/2 cups) instant polenta (cornmeal)
- 40g butter
- 85g (1/2 cup) pitted green olives, chopped
- 70g (1 cup) finely grated parmesan
- 40g (1/4 cup) plain flour
- 60ml (1/4 cup) olive oil
Method
- Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease.
- Bring the water to a simmer in a saucepan over medium heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring for 3-5 minutes or until the polenta is soft. Stir in the butter, olives and parmesan. Season with salt and pepper.
- Pour the polenta into the prepared pan and smooth the surface. Set aside to cool. Cover and place in the fridge to set.
- Cut the polenta into 6 pieces. Place the flour on a large plate and season with salt and pepper. Add the polenta and toss to coat. Shake off excess.
- Heat the oil in a non-stick frying pan over medium heat. Add half the polenta pieces. Cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining polenta.
Notes
- Make it ahead: Prepare this recipe to the end of step 3 up to 2 days ahead. Continue from step 4, 20 minutes before serving.
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