Polenta Croutons
- 200g polenta
- 4 tablespoons freshly grated Parmesan
- 30g butter
- Olive oil for grilling
Method
Line a flat baking tin with non-stick baking parchment or olive oil. Cook the polenta according to packet instructions. When it is done, stir in the Parmesan, the butter, salt and pepper, making sure that it is adequately seasoned. While still hot, pour it out evenly to make a thin even layer. Leave to cool completely.
To finish the polenta, cut it with a round 3inch-pastry cutter or cup. Brush with olive oil and char grill on a moderate barbecue or hot grill pan, creating a lattice pattern on both sides.
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