Polenta is made of ground cornmeal. It characteristically takes on the flavours with which it is is cooked. In this recipe it is lightly fried until it forms a golden coating.
- Grease a 20cm round (base) springform pan. Line base with baking paper. Place stock and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Add polenta. Reduce heat to low. Cook, stirring constantly, for 5 to 7 minutes or until polenta is thick.
- Add chilli, herbs, garlic powder, paprika and cheese. Mix to combine. Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm. Remove polenta from pan. Cut into 12 wedges.
- Heat oil in a large frying pan over medium heat. Cook polenta for 3 to 4 minutes each side or until golden and heated through. Serve.
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