Super green polenta + fritters

Super green polenta + fritters

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Super-green because I’ve added blitzed cavolo nero to the cooked polenta. Velvety and deep, the polenta makes a brilliant accompaniment to roast lamb or chicken or a tangle of roasted peppers. If you would rather serve it as fritters, spread the finished cooked polenta flat on a well-oiled baking tray and leave to cool. Slice to size and reposition on the well-oiled baking tray. Dot with butter or a good slug of olive oil, and grill or bake until hot and crisp in places. Serve immediately, removing the fritters with a fish slice or a spatula.

Ingredients

Quantity Ingredient
5 garlic cloves, peeled
1 teaspoon fennel seeds
salt
freshly ground black pepper
400g cavolo nero, thick stems removed, (or use curly kale, stems removed)
1.5 litres chicken stock or water
250g coarse ground cornmeal/ polenta
100ml extra virgin olive oil or equivalent in butter
100g parmesan cheese, freshly grated

Method

  1. Bring a medium pot of water to the boil with the garlic cloves and the fennel seeds. Add enough salt so that the water tastes fairly salty and add the cavolo nero, pushing it under the water. Cook uncovered until the leaves are tender, about 4–5 minutes.
  2. Drain the cavolo nero well in a colander along with the garlic, then blend to a purée with a pinch of salt to taste and put to one side.
  3. Bring the stock or water to the boil over a high heat. Gradually add the cornmeal/polenta, whisking as you pour. Keep whisking until the polenta starts to thicken and bubbles vigorously.
  4. Turn the heat to low (the polenta should now have just a gentle blip-blip and not be bubbling) and continue to cook, stirring every now and again, until the polenta is tender and forms a thick cohesive mass. This should take about 45 minutes.
  5. Stir in the olive oil or butter, the cavolo nero purée and most of the Parmesan and cook for 1 minute more. Check the seasoning.
  6. Remove from the heat and serve immediately with the remaining Parmesan and plenty of freshly milled black pepper.
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