Polenta Batons with Sage Salt

 Getting ready

Polenta is a great thing and so easy to do, only takes a few minutes.  I have made it with Parmigiano, Rosemary, but this recipe is really delicious. I made these for an appetizer for Sunday dinner, put them on the kitchen table and before we ate dinner they were gone!


INGREDIENTS:
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
SAGE SALT:
2 tablespoons Maldon sea salt flakes
1 tablespoon fresh sage, chopped


Preparation:


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.