Living in Australia as a British emigrant, I still can’t get used to the weather warming up in November. I’m just conditioned to want cold weather and bitey winds, bonfire night with toffee apples that stick to woolly gloves, and plenty of rain – obviously. Instead, I find myself cooking salads and sipping icy gin and tonics while the grass grows ever more yellow and a myriad of exotic fruits begins appearing at local market stalls. It’s all very confusing!
Having said that, the warm weather is nothing to begrudge! I love it when my kitchen bench smells of warm vine-ripened tomatoes and the avocados are dark and buttery. This little recipe is the perfect November supper for those warmer evenings when sitting out on the verandah to eat your evening meal becomes acceptable.
For the polenta:
1 cup fine polenta
4 cups water/stock
salt and pepper
For the salad:
salt and pepper
To make the polenta, bring the 4 cups of water to the boil in a medium sized saucepan. Next, pour in one cup of fine polenta, reduce the heat to low, and stir continuously until it has thickened and the polenta comes away from the edge of the saucepan. At this point, add in the butter, cheese and season to taste.
Pour the cooked polenta into a silicon dish – silicon works best as you can simply turn the it inside out and the polenta won’t stick. Leave uncovered until the polenta has set before chopping into chip-sized sticks and grilling under a hot grill for about 3-5 minutes on each side, or until golden and crisp.
For the tomato salad, simply thinly slice your tomatoes, season, and dress with basil and olive oil.
Rosemary, or any hardy herb, would add lovely flavour to the chips.
Aioli or straight up mayonnaise for dipping.