Fed up with potatoes, pasta and rice? Try this classic dish as your carb substitute. You can have it either on its own or as an accompaniment to a variety of vegetable dishes.
Prep time: 10 minutes. Cooking time: about 30 minutes, plus setting time.
Makes about 16-20 triangles.
150g course cornmeal (polenta)
850 ml vegetable stock
¼ cup olive oil
bunch of fresh rosemary.
Bring the veg stock to a gentle simmer in a large saucepan. Start to whisk the water so that it creates a whirlpool and then slowly pour in the cornmeal, whisking the whole time to avoid lumps forming. Don’t stress if some lumps form anyway, you’ll be able to beat them out as the polenta cooks. The mixture will start to thicken straight away and will also start to spit. Turn the heat down to its lowest setting to minimise this and either put a lid on the pan or stand back a little. The spitting does subside after a little while. Gently simmer for 10 minutes, stirring frequently with the whisk so that it doesn’t stick too much to the bottom of the pan.
While that’s cooking lightly oil a baking tray at least 2 cm deep with a drizzle of olive oil and set aside. Just before then end of the cooking time pour the ¼ cup of olive oil into the polenta and season with black pepper. When the time is up and any lumps are gone pour the polenta into the baking tray until it is reasonably even. Leave to set for about 30 minutes.
Once you have a solid sheet of polenta, cut it into large squares and then cut the squares in half so that they form triangles. Brush with more olive oil and cook on a griddle pan for a few minutes each side until browned. You can also barbeque them to get a similar result. Use a sprig of rosemary to garnish.