How to prepare polenta

CharlieBrown

1.2 litres water or stock

300g coarse maize

1 tsp salt

¼ chopped chilli

1 tsp oregano (or other dried herb of choice)

Line a Swiss roll try with baking parchment, or lightly oil the try, set aside.

Bring the stock to the boil, sitting the other ingredients together, then quickly whisk them into the boiling liquid. As soon as it comes back to the boil, turn down the heat and using a wooden spoon stir often for 10 to 12 minutes. It will be thick and gloopy.

Quickly spread the polenta onto the try. Using a damp pallet knife, rolling pin or the plam of your hand to give it a smooth finish.

Leave to cool and set for 30 minutes, then slice it into the shapes you want.

Brush both sides of sliced polenta with oil and cook.

Cook using a hot grill or frying pan until they are crispy on both sides

Page footer