Polenta squares

Photography by Rob Palmer

Polenta is great set into squares and pan-fried.

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

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.

Good Taste - August 2009, Page 80
Recipe by Leanne Kitchen

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