Fried Polenta
By: Helen Pitlick
Published: Saturday, February 27, 2010 - 12:07am

Ingredients




1 liter water
1 teaspoon salt
1 teaspoon garlic, crushed
1 cup cornmeal
1/4 cup vegetable oil
30 grams butter

Preparation

1 Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stirring constantly until mixture thickens. Reduce heat to low and stir constantly for 5-10 minutes until very thick. 2 Spoon mixture in a greased lamington tin and smooth evenly. Allow to cool for 1 hour. 3 Turn polenta out of tin and cut into 4cm squares. Heat olive oil and butter in a pan and fry pieces on both sides until golden brown, about 5 minutes.

About


Serve with your favourite pasta sauce or as an accompaniment to grilled and roast meats.