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1
In a heavy pan bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides. If using pre-cooked polenta follow the instructions in the package.
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2
Line a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely.
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3
Pre-heat the oven grill to very hot with rack in top shelf. Line a baking tray with parchment paper.
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4
Cut the cold and firm polenta in triangles and put on the baking tray. Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown. Allow to cool.
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5
Cut the smoked salmon in 3 by 3 inch sqaures (more or less) and make smalll rolls.
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6
Cut the chives in very small pieces - a pair of kitchen scissors works wonders.
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7
Top the grilled polenta with the salmon, add a teaspoon of thick cream, sprinkle the chives around the plate and pink peppercorns slightly crushed in your hands on top of the salmon and cream.
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8
Serve with a lemon wedge, a glass of cold Champagne and enjoy.
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9
Note: If you like, serve as a first course with some green salad.
