Fried Polenta

1. 1

   Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stirring constantly until mixture thickens. Reduce heat to low and stir constantly for 5-10 minutes until very thick.

2. 2

   Spoon mixture in a greased lamington tin and smooth evenly. Allow to cool for 1 hour.

3. 3

   Turn polenta out of tin and cut into 4cm squares. Heat olive oil and butter in a pan and fry pieces on both sides until golden brown, about 5 minutes.

4. 4

   Serve with your favourite pasta sauce or as an accompaniment to grilled and roast meats.

No additional tips available.