Fried Polenta Wedges

By sarah_carroll

Ingredients

• 300 g instant polenta
• 1/2 cup (40g) grated parmesan
• 1/4 cup (60ml) pure (thin) cream
• 40 g unsalted butter
• 2 tbs olive oil
• 10-12 sage leaves

Details

Servings 12

Preparation

Step 1

Grease an 18cm x 26cm slice pan. Place 1.5 litres (6 cups) water and 1 tsp salt in a saucepan and bring to the boil. Add polenta in a slow, steady stream, then cook over low heat, stirring constantly, for 6-7 minutes until thick. Stir in cheese, cream and half the butter, then season. Pour into slice pan, then stand for 30 minutes or until firm. Turn out, then halve lengthways and cut into 12 rectangles. Heat oil in a frypan over high heat. Fry polenta for 2-3 minutes each side until golden. Drain on paper towel. Keep warm. Add sage and remaining butter to pan. Cook 1-2 minutes until butter starts to foam, then pour over polenta and serve