Ingredients
- 3 cups (750ml) water
- 1 cup (170g) instant polenta
- 60 g butter, chopped
- 1/2 cup (50g) finely grated parmesan
- sea salt and freshly ground black pepper
- 1/2 cup basil leaves
- 2 cups (200g) grated mozzarella*
- olive oil, for brushing
Preparation
Step 1
Place water in a saucepan over medium heat and bring to the boil. Gradually whisk in the polenta and cook, stirring, for 2-3 minutes or until thickened. Remove from the heat and stir through the butter, parmesan, salt and pepper. Pour half of the polenta into a 20cm square pan lined with non-stick baking paper (I used foil) and spread to smooth. Top with the basil, mozzarella and remaining polenta. Refrigerate for 45 minutes or until set.
Cut into squares/rectangles and brush with oil. Heat a char-grill pan or barbecue over high heat. Cook the polenta for 3-4 minutes each side or until golden and the cheese has melted. Serve with pan-fried veal cutlets, grilled lamb or steak and baby spinach.
* I used the yellow mozzarella we have here, that seems to be really similar to Monterey Jack