Ingredients
- 500 ml (17 fl oz/2 cups) milk
- 175 g (6 oz/scant 1 1/4 cups) polenta
- 35 g (1 1/4 oz/ 1/3 cup) grated parmesan cheese, plus 2 tablespoons shaved parmesan, to serve
- 20 g (3/4 oz) butter
- olive oil, for brushing
- 1 fennel bulb, fronds attached
- 60 g (2 1/4 oz/2 cups) watercress sprigs
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
Method
1. Pour the milk and 500 ml (17 fl oz/2 cups) water into a heavy-based saucepan and bring to the boil. Whisk in the polenta until thoroughly mixed. Reduce the heat to as low as possible and simmer for 40 minutes, stirring occasionally to stop the polenta sticking. Remove from the heat, stir in the parmesan and butter and season well.
2. Pour the polenta into a greased tray to set, it should be about 2 cm (3/4 inch) thick. When cold, cut into six wedges, brush with a little olive oil and cook on a hot chargrill pan or barbecue hotplate until crisp brown grill marks appear.
3. Slice the fennel as thinly as possible and chop the fronds. Toss in a bowl with the watercress, lemon juice, extra virgin olive oil and half the shaved parmesan. Season with sea salt and freshly ground black pepper.
4. Serve the polenta with the fennel salad piled to one side, with the remaining shaved parmesan scattered over the top.
