RECIPES

Grilled lemon thyme polenta

Polenta is one of the staples for the store cupboard; apart from this dish it is fantastic as a wheat free thickening agent. See ingredients glossary Polenta for more details.

Ingredients
(enough for 4 with leftovers)

• 250 grams fine polenta meal
• 550 ml water
• 70 grams butter or 25 ml of olive oil
• 5 sprigs of fresh - chopped or 1 teaspoon dried thyme
• 1 lemon zest and juice
• A little salt and pepper
• 1 Thick bottomed saucepan
• An oiled baking dish/tray with sides
• Pan and a little oil for frying the wedges

Method

• Bring the water to the boil with the butter/oil, thyme, lemon zest/juice and a little salt.
• Turn the heat right down, slowly add the polenta stirring continuously until it is all absorbed, can be almost too stiff to pull the spoon through.
• At this stage remove from the stove check for seasoning, give a final stir then spoon into the dish smoothing it out to about 4 cm in depth, (1 inches) allow it to cool.
• Turn out the polenta, by placing a tray or board on top of the dish, holding firmly then turning it over, remove the dish and cut into wedges or shapes of your choice.
• Fry in a little oil till golden brown and crispy on both sides.

Leftovers:

Keeps well refrigerated for several days. The wedges can be used to accompany other dishes, for example: on the side of a pasta dish, fried in some garlic butter or a stir fry, sprinkled with a little cumin and chilli powder then turned golden in a little oil.