Herby Polenta

Polenta, I cook it all the time but there are so many people that think they don't like it. Frankly, if you cook it according to packet instructions with just water, it tastes of absolutely zero, nothing, nada, zilch! It needs loads of seasoning and I always add butter, cheese and herbs. Give this a try; I guarantee you'll convert even the biggest sceptic.


Serves 6

375g fine quick cook polenta
350g sweetcorn, fresh or thawed frozen
One red chilli minced
80g pecorino
Tablespoon salted butter
100g crushed walnuts
Tablespoon finely chopped rosemary
Tablespoon finely chopped rosemary
750 ml whole milk
750 ml water
Extra virgin olive oil

Bring the water and milk to a point where it is almost boiling then turn it down a smidge, add the polenta in a steady stream, stirring all the time. It will come together really quickly, turn the heat down but keep mixing for a couple of minutes. Using a spatula beat in the butter, then the cheese, corn red chilli, and chopped herbs. Season REALLY well, polenta needs it.

Line a baking tray with greaseproof paper and spread the polenta into a rectangle shape about 1.5cm thick. Pop in the fridge and chill for as long as you've got - minimum of 30 mins.

Once the polenta is chilled, it will firm up and be sliceable, cut it into whichever size you like; you could slice them into canape size and top with cream cheese if you want, they work well. I went for large squares, as this was the main meal.

Take a griddle pan or non-stick frying pan and heat up some olive oil and a little butter, fry the polenta on both sides for 2 or 3 minutes.

Serve with a lovely dressed salad or buttery greens like I have; sprinkle with crushed walnuts.

Enjoy x