Eat with eggs, with cheese, with apples and pears, fried with bacon, paired with braised meat and, best of all, on its own. I present to you the most versatile and comforting of winter companions: walnut polenta.
WALNUT POLENTA
serves 2
ingredients
100g polenta (instant polenta is great for a quick fix)
400ml water
1tsp salt
50g fresh walnuts, chopped
serves 2
ingredients
100g polenta (instant polenta is great for a quick fix)
400ml water
1tsp salt
50g fresh walnuts, chopped
In a large saucepan, bring the water to the boil. Add the salt and stir. Sprinkle the polenta grains into the boiling water and stir with a wooden spoon. Turn down the heat to a simmer and gently stir. Polenta thickens with heat - like risotto - so keep adding water to loosen it. Repeat this process for up to an hour (this is unless you're using instant polenta when it will be cooked in just a few minutes).
When cooked, mix in the walnuts. They will still have a crunch, but using fresh walnuts will give a softer texture.
Spoon the polenta onto a plate, bowl or chopping board. As it cools, the polenta will firm up and be easy to slice for serving with whatever you fancy.
For the best polenta have it plain; warm up a knob of salted butter, pour over and season. Or dress with balsamic vinegar and olive oil, and garnish with basil leaves.
Bloomin' delicious.
When cooked, mix in the walnuts. They will still have a crunch, but using fresh walnuts will give a softer texture.
Spoon the polenta onto a plate, bowl or chopping board. As it cools, the polenta will firm up and be easy to slice for serving with whatever you fancy.
For the best polenta have it plain; warm up a knob of salted butter, pour over and season. Or dress with balsamic vinegar and olive oil, and garnish with basil leaves.
Bloomin' delicious.
Auggh - gorgeous. Would never have thought to pair it with walnuts - fab idea x
ReplyDeleteIt's so so good! But I recommend, if alone, stay away from the second portion. I can't move.
ReplyDelete