Pan-Fried Polenta

This was the second time I tried polenta. I've eaten it for the first time in a restaurant, but it was only cooked in stock and flavoured with lemon and herbs. Not bad, but I didn't like the structure of polenta 'porridge'. At home, I checked the internet and discovered you can bake polenta too. Interesting!

Pan-Fried Polenta

Ingredients (serves one)

- 30 gr polenta (uncooked)
- 1/4 (chicken or vegetable) stock cube 
- 1 tbsp olive oil

Method

Pan Fried Polenta

Bring water with stick cube to a boil and whisk in polenta slowly so that no lumps form. Continue to whisk until it thickens to an thick consistency. Spread into a small sheet pan in an inch thick layer and refrigerate overnight. The next day, cut into individually sized squares and pan fry in extra virgin olive oil over medium high heat until golden brown on each side and heated through.

Serve with a baked chicken breast and steamed vegetables (broccoli).

Enjoy!