1 litre (1 3/4 pints) vegetable stock
400 g (14 oz) maize meal
salt
150 g (5 oz) thin rashers rindless streaky bacon
2 tablespoons oil
400 g (14 oz) maize meal
salt
150 g (5 oz) thin rashers rindless streaky bacon
2 tablespoons oil
method
1. Bring the stock to the boil in a large saucepan, sprinkle in the maize meal and simmer gently for 10 minutes, stirring frequently. Then place the pan on a wire mesh stovemat over a very low heat for 20 minutes.
2. Season to taste with salt, spread the mixture 4-cm/2-in thick on a flat surface and leave until cold.
3. Fry the bacon until brown and crisp on each side, remove from the frying pan and keep hot on a warm plate. Add the oil to the bacon fat and heat.
4. Cut the polenta into 5 cm (2 in) long x 3 cm (1 1/2 in) wide strips and brown on each side in the hot fat.
5. Serve the polenta slices with the bacon.
Serve with: beetroot or cucumber salad
Fried polenta slices are also excellent with casseroles, or a mixture of aubergines, courgettes, tomatoes and peppers.
2. Season to taste with salt, spread the mixture 4-cm/2-in thick on a flat surface and leave until cold.
3. Fry the bacon until brown and crisp on each side, remove from the frying pan and keep hot on a warm plate. Add the oil to the bacon fat and heat.
4. Cut the polenta into 5 cm (2 in) long x 3 cm (1 1/2 in) wide strips and brown on each side in the hot fat.
5. Serve the polenta slices with the bacon.
Serve with: beetroot or cucumber salad
Fried polenta slices are also excellent with casseroles, or a mixture of aubergines, courgettes, tomatoes and peppers.
serving amount
serves 4
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