Simple and tasty. All it needs to be.
Pictured topped with mushy peas, poached egg and goats cheese.
1 cup Polenta
3.50 cups Water
¼ cup Grated Parmesan
Salt
2 tbsp Butter
1
Add boiling water, salt and polenta to a pot over low heat, and whisk continuously for ~2 mins until it thickens. Remove from heat and stir in parmesan.
2
Spread warm polenta out on a baking sheet into a rough square about 1-1.5 cm thick and allow to cool.
3
Once set, cut into triangles or desired shape and fry in a little oil until crispy and golden.
Perfect for breakfast, snacks or as a side to dinner.