When did you last eat grilled polenta? It was fashionable for a few years, then disappeared, which was a pity, because it makes a great base for so many toppings, and for those with gluten intolerances, it makes a good substitute for bruschetta. Tastes good with a dollop of fat-free Greek yogurt.
The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books, 2012)
|8 ounces instant dried polenta||4 sprigs thyme|
|Spray of olive oil||3 cloves garlic, peeled and mashed to a paste with a little sea salt|
|1 tablespoon olive oil||8 ounces mixed wild mushrooms|
|2 slices Canadian bacon, fat removed, cut into small strips||1 tablespoon snipped chives|
|2 shallots, finely chopped||4 cups stock (vegetable or chicken)|
Bring the stock to a boil, in a saucepan, then pour in the polenta in a slow, steady trickle while you stir vigorously with a wooden spoon. Cook over medium heat until the polenta starts to come away from the sides of the saucepan, about 5 minutes. Season generously.
Pour the polenta onto a lightly oil-sprayed, nonstick, shallow baking pan, and spread it with the back of a wet spoon or offset spatula until smooth and about 1 inch thick. Leave to cool and thicken.
When the polenta has cooled, cut it into rectangles. (You may have more polenta than you need, but the leftovers can be cut into croutons for soup.) Lightly spray a nonstick grill pan with oil and heat over medium heat until very hot. Cook the polenta rectangles until nicely marked on both sides, about 4 minutes.
Meanwhile, heat the olive oil in a nonstick frying pan, add the bacon and cook for 3 minutes. Add the shallots, thyme, and garlic, and stir to combine.
Increase the heat, and stir in the mushrooms, then fry fiercely for about 2 minutes, stirring continuously. Season, then add the chives and spoon on top of the grilled polenta. Serve very hot.
Got a problem finding wild mushrooms? Never fear, just buy field or oyster mushrooms, slice them up, and cook in the same way.30 fl oz vegetable or chicken stock.
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