Name: Grilled polenta with honey and walnuts
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 Litres water; 500.00 ml maize meal polenta; 5.00 ml salt; 30.00 ml butter; 125.00 ml ricotta cheese; 100.00 ml mascarpone cheese; 250.00 ml honey; 1.00 lemon juice; 12.00 walnuts halved, toasted

Recipe Disclaimer

Tap for method

Ingredients (9)

1.00 Litres	water
500.00 ml	maize meal — polenta
5.00 ml	salt
30.00 ml	butter

TOPPING

125.00 ml	ricotta cheese
100.00 ml	mascarpone cheese

SAUCE

250.00 ml	honey
1.00	lemon juice
12.00	walnuts — halved, toasted

Tap for ingredients

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.