A little brunch dish for you today. I actually made this for Bo on the morning of his birthday. Sneaked out of bed really early, before he woke up, just so I could give myself plenty of time to make sure I did it right. Turns out, I didn't really do it right... but it still tasted good. I had never used Polenta before this recipe, and man was it a trip trying to get it. If I'm honest, i didn't even know what polenta was and had to look it up. Simply put, it's ground cornmeal used as a food accompaniment in a lot of Italian dishes. My recipe required 'instant' polenta, so I spent 20 minutes dashing around the supermarket trying to figure out what aisle it would be in and then eventually asked one of the assistants. After a lot of blank stares I gave up and looked up my list of substitute ingredients, meaning I had to make it from scratch. When they didn't have cornmeal **banging head against the supermarket shelf** I decided to just take a gamble and grabbed some corn flour and rice flour (??) The results were actually quite good, but in the future if I ever make home-made polenta then I'll be using this quick and simple recipe However, if you do manage to find the instant stuff, then I recommend trying this for sure. Below is the recipe I used.
4 tablespoons olive oil
150g instant polenta
1 tablespoon fresh chopped thyme leaves
50g parmesan, grated
200g feta, crumbled
sea salt and freshly ground black pepper
(serve with a side of your choice - I chose bacon and avocado)
a 20cm square tin, greased
Bring 650ml of water to the boil with a pinch of salt and 1 tbsp of the oil. Remove from the heat and pour in the polenta. Mix it with a wooden spoon and lots of elbow grease. Return to low heat for about 2-3 minutes, stirring constantly. Remove from he heat, beat in the thyme and cheeses and season generously. Spoon into the prepared tin and smooth out the surface. Leave to cool and set.
Tip the polenta onto a board and quarter, then cut each quarter in half to make triangles. Heat a frying pan over high heat and add the remaining oil. Add as many polenta triangles as you can and fry for 2-3 minutes on each side until golden.