ANTIPASTO POLENTA CAKES
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4oz polenta ( cornmeal)
50 grms extra light philly ( garlic and herb is best)
2 tabs chopped fresh parsley
2 teaspoons chopped fresh thyme
1 teasp chopped fresh rosemary
Season to taste
Bring 3 cups of water to the boil gradually add polenta and stir constantly
over medium hreat untilmixture comes back to the boil and thickend ( adjust
water as necessary). Reduce the heat and cook - stirring well - for 20 minutes
until polenta comes away from the side of the pan. Stir in all the other
ingredients.
Line a swiss roll tin with foil or clingfilm and spray well with Frylight, pour
in mixture and smooth surface.
Chill for 2 hour or until set.
Turn out solid block and cut into squares or with scone cutter. Coat lightly
with dry polenta and cook for 4 minutes on each side taking care not to break
cakes.
Lovely with
chargrilled peppers
