500 ml (2 cups) chicken stock
170 g (1 cup) instant polenta
80g (1 cup) finely created parmigiano
25 g unsalted butter
1/2 cup fresh rosemary leaves, chopped
sea salt and cracked black pepper
200 g ricotta
olive oil, for frying
2 tablespoons Maldon sea salt flakes
1 tablespoon fresh sage, chopped
1. Make the sea salt by mixing the sea salt and sage together and set aside.
2. Bring to a boil the chicken stock, add the polenta constantly whisking constantly for about 2 to 3 minutes. Remove from the heat and stir in the parmigiano, butter, rosemary and salt & pepper. Fold in the ricotta,
3. Pour the polenta into an oiled container and spread it out. Let the polenta cool and place into the refrigerator covered.
4. When ready, heat a non stick pan, cut the polenta into baton pieces, and with a small amount of olive oil, brown on all sides. When browned remove to a plate and serve with the sage salt.