Categories: April

Ingredients

• 600ml water or stock
• 600ml milk
• 1 tsp salt
• 250g 'instant' (quick-cook) polenta
• 15g butter
• 50g Parmesan, grated
• olive oil
• 100g Gorgonzola or Roquefort cheese
• rocket or watercress, to serve

Directions

1. Bring the water or stock, milk and salt to the boil in a heavy pot. Remove from the heat and slowly pour the polenta into the liquid, stirring constantly and smoothly to avoid lumps – first with a whisk and then as it thickens with a wooden spoon. Return to a gentle heat and stir for 5-10 minutes until smooth. Add the butter and Parmesan, stir well, then tip into a 750ml lightly oiled, straight-sided baking dish, so that it sits around 3cm high. Leave to cool and set.

2. Cut the polenta into squares, fingers or wedges and brush with oil. Grill or sear in a hot non-stick pan until slightly crusty on both sides. Top with thick slices of Gorgonzola or Roquefort and serve as it begins to melt or you can pop it under the grill to help it melt. Season and serve with lightly dressed rocket or watercress.

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