The thing about making polenta is that if you don’t have a large family or invite all your friends round you will have to eat it twice. This is not a hardship. It’s really easy to make and can be reconstucted in many ways.
We grilled some little chubby courgettes from the garden, an aubergine and the slices of polenta and then we stacked them together with slices of buffalo mozzarella and basil. Whilst that was going on the cherry tomatoes that we had tossed in olive oil were roasting in the oven.
This was all surprisingly fast and easy – we were eating the polenta that we made the day before, and it was absolutely delicious.
Polenta is ground maize/corn and in these recipes it’s cooked like a porridge. poshed up with parmesan cheese and butter and spread out on a tray to cool. We then slice it into wedges, rub it with olive oil and grill it on a cast iron grill pan. Its delicious eaten with salads or as a main dish.