Prepare the polenta, cut with a pastry cutter into rounds to make more interesting shaped slices.
Polenta slices can be frozen for up to a month. To use: defrost and reheat in the oven (180 degrees C, gas mark 4)for 20-25 mins until piping hot.
Polenta is very versatile and can be used in so many many ways, but the basic way to prepare is to boil in water: Take 750ml (1 pint 5 oz) water or stock to every
120g (4 oz) polenta.
1. Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. (You could premix a little of the cornmeal with cold water to a paste to get rid of any lumps). You may want to add a little salt to taste). Continue to stir and simmer until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. (Add a couple of knobs of butter at this point if desired). Pour polenta into a bowl in which it will form a shape. Leave to stand a few minutes. Turn out onto a cutting board, and slice into thick slices. Can be served as is with a tomato sauce/pasta sauce and cheese etc or can be grilled or fried.
The variations of Polenta are as endless as your imagination. Traditionally the Polenta may have fresh mixed herbs folded in before being removed from the pan. Typical herbs may be parsley, mint, chives, chervil, basil and ground black pepper. Also fold in finely sliced onion, plum tomaties and various cheeses.
Serve with cheese, porcini mushrooms, a little butter, or herbs.
per 100g:Energy 1386g/326kcal, Protein 7.1g, Carbohydrate 78g, Fat 0.7g.
May contain peanuts and nut traces.