Yield: 6 servings
|150 grams||Polenta or cornmeal; (5oz)|
|250 millilitres||Cold water; (8 floz)|
|450 millilitres||Chicken stock; (3/4pint)|
|175 grams||Sweetcorn; thawed if frozen|
|\N \N||; (6oz)|
|6 tablespoons||Grated parmesan cheese|
|1 tablespoon||Olive oil|
|1 \N||Quantity of Spicy Tomato Sauce; (use pasta or pizza|
|\N \N||; sauce or home-made)|
Blend the polenta with the water in a bowl.
Bring the stock to the boil in a saucepan, and then add the polenta mixture in one go. Stir over a moderate heat until the mixture boils and thickens.
Reduce the heat, add the sweetcorn and simmer for 10-15 minutes until very thick, stirring constantly to prevent sticking.
Remove the pan from the heat and mix in the cheese.
Spoon the mixture into a lightly oiled 20cm (8inch) shallow square cake tin and smooth the top. Set aside until completely cold.
When the polenta is cold, cut it into squares or wedges. Lightly brush the polenta with the olive oil and either fry or grill for 3-4 minutes until golden. Serve on a bed of Spicy Tomato Sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.