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Rosemary and Thyme Polenta Triangles

Posted Aug 26 2008 4:14pm
I found a recipe, similar to this, in Healthy Gluten-Free Eating by Darina Allen and Rosemary Kearney. Darina Allen runs the Ballymaloe Cookery School in Ireland and Rosemary Kearney, a celiac, runs courses there throughout the year, which are usually oversubscribed.

Of course being a gluten free food blogger I have adapted it ever so slightly. The original recipe just used thyme but I added rosemary, these two herbs go so well together and rosemary is one of my favourite herbs

To serve 3-4

1 1/2 pints water

1 level tsp salt

4 oz polenta (cornmeal)

1 1/2 tbsp fresh rosemary and or thyme

Small knob butter

Bring the water to boil in a heavy based pan, add salt, slowly adding the polenta to the pan, using a whisk to combine

Bring it back to the boil, and when it starts to 'erupt like a volcano', reduce the heat, to the lowest possible temperature, using a heat diffuser if you have one

Cook for 20 - 40 minute

The polenta is cooked when the it is very thick but not solid, and comes away from the side of the pot as you stir

As soon as the polenta is cooked add the herbs and butter

Pur the the polenta into a swiss roll tin or lasane dish and leave to set for several hours or overnight

Store in the fridge untill set, it will be set when it is firm enough to be cut with a knife, on a clean chopping board cut the set polenta into triangles that are 1-2 cm thick

Char grill or pan grill by putting the polenta triangles directly onto the grill, on the highest heat without oil and cook until hot enough and grill marked on each side. Alternatively saute in a little olive oil or butter
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