Listen to this while reading: Train - Drive By
A few years back, I had some fried polenta chips with a steak I ordered at a fancy restaurant in London. At the time, I really wasn't overly familiar with any alternative to potato when it came to putting it in chip form, let alone polenta. However, upon first bite, I knew what I had found. A new favourite.
From that moment on, I had thought that I would substitute potato for polenta for the rest of my life. That was, until I read the packet on exactly how long it takes to prepare polenta. First you soak, then you reduce for what seems like forever, and then it needs to rest and firm up, and that's all before it comes anywhere close to a grill pan in order to turn it into the delicious fried version I was aiming for.
I finally caved a couple of weeks ago, on a sunny Saturday afternoon, with nothing much else to do, to labour over the polenta chips I was craving.
As I always keep saying, when it comes to the kitchen (and probably a lot of other facets of life) there is a difference between hard work and time consuming. This is when I was confused in my polenta craze. Polenta is not tricky at all to prepare, and once I had cooked and molded the polenta grains and placed it in the fridge, there was nothing left to do but sit around and wait until I was ready for dinner.
When that time finally arrived that Saturday, I took my dish out of the refrigerator, sliced two triangular pieces of polenta and threw them excitedly into a hot pan with plenty of oil. Maybe too much oil, as they more seemed to deep fry rather than grill. However, the end result was delicious, as you will see below, covered in haloumi, served with slices of ripe tomato and freshly picked coriander, and a glass of refreshing feijoa cider to accompany.
Delicious!!
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