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    Sunday, August 13, 2006

    Rosemary Polenta Fit for Kings

    The wonderful Ina Garten from Food TV made this Polenta and as we had a family dinner planned this seemed appropriate to make this dish to accompany a marinated butter-flied Leg of Lamb.

    You can make this 3-4 days ahead it keeps well in the fridge.
    (Maybe you may have it more than once!!!)

    It was a huge hit so simple and I will make it again. Many times!!!

    I used instant polenta
    This amount fed 10 people,in fact the photo (taken on the trusty phone) was of the leftovers. We are talking about greedy people so plenty for 12.

    125 gms butter
    ¼ cup olive oil
    1 tbs chopped fresh rosemary
    2 cloves garlic peeled & crushed
    1 tsp chili flakes
    Sea salt and freshly ground black pepper

    3 cups chicken stock
    2 cups full fat milk
    2 cups polenta
    ½ cup freshly grated parmesan cheese

    Flour or cornflour for dredging

    In a large saucepan add the butter and oil,
    When the butter is foaming
    Add rosemary, garlic and chili flakes

    Add chicken stock and milk
    Bring to the boil
    Take off the heat and slowly sprinkle the polenta on top whisking all the time.
    Back onto low heat and keep on whisking till the polenta looks like porridge.
    Add cheese and beat till dissolved

    Pour into a flat dish, (gratin or even a roasting dish).
    You don’t need to grease it.
    Into the fridge to chill

    When your meat has cooked and is resting
    Remove polenta from fridge turn out onto board and cut in squares
    then into triangles.

    Dredge with flour or cornflour and
    fry in oil till golden brown on each side.

    I promise you this is delicious.