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How to make Fried polenta panzanella

Yield = 4
Prep time: 1:00
Cook time: 0:12
Total time: 1:12

Ingredients

  • 3 cups (750ml) Massel vegetable liquid stock or water
  • 1 1/2 cups (250g) instant polenta
  • 2/3 cup (50g) finely grated parmesan
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, crushed
  • 600g vine-ripened tomatoes, chopped
  • 2 cups basil leaves, torn
  • 1/2 cup (60g) Sicilian olives, chopped
  • 1 Lebanese cucumber, finely chopped
  • 125g ball mozzarella, torn

Method

  • Step 1 Line a 20cm x 30cm lamington pan or baking tray with baking paper.
  • Step 2 Place the stock in a saucepan over medium-high heat and bring to the boil. Add the polenta in a slow steady stream, whisking constantly for 2 minutes or until very thick. Remove from heat, then stir in parmesan and season. Spread the polenta mixture into the lamington pan, then chill for at least 1 hour or until set.
  • Step 3 Turn out the polenta onto a clean board or work surface and cut into small wedges.
  • Step 4 Heat 2 tablespoons oil in a large non-stick frypan over medium-high heat. Add half the polenta wedges and cook, turning, for 5-6 minutes until golden and crisp. Repeat with another 2 tablespoons oil and the remaining polenta. Drain on paper towel. Set aside.
  • Step 5 Combine balsamic, garlic and remaining 2 tablespoons olive oil in a bowl and season.
  • Step 6 Toss tomato, basil, olives, cucumber, mozzarella and polenta in a large bowl, then drizzle with balsamic dressing. Serve immediately.