Grilled polenta wedges

Serve with sage leaves, rack of lamb and rocket leaves.
 
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Recipe from: 25 August 2015

 
 

Ingredients

 
  • 1
    cup
    instant polenta
  • sea salt flakes
  • freshly ground black pepper
  • 1/4
    cup
    butter
  • 8
    sage leaves
  • oil for drizzling
  • TO SERVE:
  • rocket leaves
  • rack of lamb
Servings: Change Serving
 
 

Method

 
Cook polenta according to packet instructions and season well. When cooked, pour into a well-oiled

casserole dish (15–20cm) and allow to cool.
Melt butter in a small pan, fry sage leaves until crisp. Remove, drain on paper towel.


Cut polenta into wedges, brush with oil. Heat a griddle pan until smoking hot, flash griddle the polenta wedges on each side.
Serve with sage leaves, rack of lamb and rocket leaves.

Text and image source: Fairlady

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