The wonderful Ina Garten from Food TV made this Polenta and as we had a family dinner planned this weekend...it 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.
