Grilled polenta with honey and walnuts


Ingredients 11
Servings 6
Time

Ingredients

  • 1
    Litres
    water (you may need more)
  • 500
    ml
    polenta
  • 5
    ml
    salt
  • 30
    ml
    butter
  • TOPPING
  • 125
    ml
    ricotta cheese
  • 100
    ml
    mascarpone cheese
  • SAUCE
  • 250
    ml
    honey
  • 1
    lemon, juice
  • 12
    walnut halves, toasted
 

Method

 
Bring water to boil in a heavy-based saucepan. Add polenta and salt in a steady stream, stirring constantly with a wooden spoon. Reduce heat and simmer, stirring frequently, until individual grains have almost dissolved, about 5 to 10 minutes. Add an extra 250 ml (1 cup), if necessary. Stir in butter. Pour into an oiled cake pan (size depends on how thick you want polenta slices to be) and allow to cool. Turn out and slice into wedges. Brush wedges with oil and grill, or sear in a ridged pan. TOPPING: Mix cheeses together and set aside. SAUCE: Heat honey and lemon juice until honey melts. When ready to serve, stir walnuts into honey mixture. Place a wedge of polenta on each plate, add a dollop of cheese mixture and pour over a liberal quantity of honey and walnut sauce. Serve immediately.
 

Read more on: starch  |  grill
 

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