Yotam Ottolenghi’s polenta recipes

Quick-cook polenta is one of the great standbys of the store cupboard. But it needs a bit of embellishment to show off its best side Of all the dry store cupboard ingredients, quick-cook polenta makes the fastest meal. But remember that polenta needs plenty of enhancements – butter, cheese, olive oil – to turn on its soft and soothing charm. Grilled green polenta (V) This rich dish needs a simple, sharp salad. Later in the year, try diced tomatoes very lightly dressed with olive oil and red-wine vinegar instead of this rocket salad. Serves six. 40g basil 20g parsley 20g rocket 10g tarragon 1 clove garlic, crushed 70ml olive oil, plus extra for greasing 600ml water 150g quick-cook polenta 70g parmesan (or other mature hard cheese), grated 70g unsalted butter Salt and black pepper 100g ricotta For the salad 100g rocket 250g cherry tomatoes, halved ½ small red onion, thinly sliced 4 tbsp olive oil 1 tbsp lemon juice Put all the herbs, the crushed garlic and the olive oil in a food processor, blitz to a paste and set aside. In a large pan, bring the water to a

Posted by on May 6, 2011. Filed under News, Politics, World News. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.