Grilled Polenta
Vegetables / Autumn / Rose Gray & Ruth Rogers / Serves: 6

350g polenta flour
1.5 litres water
sea salt and freshly ground black pepper
50g Parmesan, freshly grated


The River Cafe Cook Book (1)
Ebury Press, 1995

Put the polenta flour in a jug with a handle so that it can be poured in a steady stream.
Bring the water to a boil in a large saucepan and add 1 teaspoon of salt.
Lower the heat to a simmer and slowly add the polenta flour, stirring with a whisk until completely blended.
It will now start to bubble volcanically.
Reduce the heat to as low as possible, and cook the polenta, stirring from time to time with a wooden spoon to prevent a skin forming on the top, for about 30-40 minutes.
The polenta is cooked when it falls away from the sides of the pan and has become very dense and thick.
Stir in the Parmesan and season generously with salt and pepper.

Transfer cooked polenta to a large flat baking tray or plate, and spread out to form a cake about 2 cm thick.
Leave until completely cold, then cut into wedges or slices.

Preheat a grill to very hot.
Brush the pieces of polenta on both sides with olive oil and grill for 3 minutes on each side or until crisp and brown.

Serve with one of the following:

prosciutto di San Daniele
asparagus and parmesan
mushrooms and thyme
fresh chilli and rocket
marinated black olives and dried chillies
anchovy, rosemary, lemon and olive oil