INGREDIENTS
| 2 cup vegetable stock
1 cup water 1 cup coarse polenta 3 tsp sea salt 1/3 cup Parmesan cheese, grated 1 sprig rosemary |
Extra virgin olive oil
METHOD
| 1. | Place the vegetable stock and water into a deep Solid steam tray, place into the Steam oven and Steam at 100°C for 10 minutes. |
| 2. | Remove from the Steam oven and whisk in the polenta until combined. Return to the Oven and Steam at 100°C for 15 minutes. |
| 3. | Remove from the Steam oven and stir in the in salt and parmesan. Return to the Steam oven and Steam at 100°C for 5 minutes. |
| 4. | Remove from the Oven and stir vigorously for 2-3 minutes with a wooden spoon until smooth and creamy. Transfer to a paper-lined narrow Steam tray and leave until set. |
| 5. | Meanwhile, pre-heat Oven on Fan Plus at 220°C with crisp function activated. |
| 6. | Cut the set polenta into 3cm cubes, coat with olive oil and arrange onto a Baking tray. Place on shelf position 2 and Bake until crisp and brown, approximately 35 minutes. Turn over after 20 minutes to equal the amount of crisp on each side. |
| 7. | Lightly fry a sprig of rosemary in olive oil for two minutes until crisp, remove and set aside. Serve crispy polenta with a drizzle of extra virgin olive oil and the picked leaves of crisp rosemary. |
Notes
| Crisp and flavour can vary in this recipe depending on the age of the polenta being used. Instant polenta is easily accessible all year round, however it should still be used before it’s best before date.
For an incredible, authentic polenta experience try finding a new season polenta from a local biodynamic producer. |
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
