Ingredients
• Melted butter, for greasing
• 1.5L water
• Pinch salt
• 300g instant polenta
• 80g parmesan, finely grated
• ¼ cup pure cream
• Extra 40g unsalted butter
• ½ tsp sea-salt flakes
• 2 Tbsp olive oil
• 12 sage leaves
Method
-
Grease a 20cm square cake tin with melted butter and line with baking paper.
-
Put water and salt in a medium saucepan over a high heat and bring to the boil. Add polenta in a slow and steady stream. Reduce heat to low and cook, stirring, for 7 minutes or until thick. Stir in cheese, cream and ½ the extra butter. Season with salt.
-
Pour polenta mixture into prepared tin and set aside for 30 minutes or until firm. Turn out, halve lengthways and cut into 24 triangles.
-
Line a large plate with paper towel. Heat oil in a large frying pan over a high heat. Cook polenta, in batches, for 2-3 minutes on each side or until golden. Transfer to prepared plate to drain, then to a warmed serving dish. Add sage and remaining butter to pan. Cook for 1-2 minutes or until butter foams and turns light brown. Put sage mixture on polenta and serve.