Preparation Notes: plus 45min cooling
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- 300 ml (1⁄2 pint) semi-skimmed milk
- 10 sage leaves, roughly chopped
- 1 level tsp salt
- 125 g (4oz) quick-cook polenta
- 2 garlic cloves, crushed
- 2 Tbsp. olive oil
- 25 g (1oz) butter
- 100 g packet salad leaves
- 150 g (5oz) Gorgonzola, cut into cubes
- 125 g (4oz) each sunblush tomatoes and peppers
- Step 1
Put milk in a pan, add sage, salt and 300ml (1⁄2 pint) water and bring to boil. Add polenta to the pan in a thin, steady stream, stirring, to make a smooth paste.
- Step 2
Reduce the heat, add the garlic and cook for around 8min, stirring occasionally. Add the olive oil, then season and stir well. Press into a lightly oiled 450g (1lb) loaf tin and smooth the top. Cool for 45min. Turn the polenta on to a board and cut into eight slices.
- Step 3
Melt the butter in a griddle pan and fry polenta slices on each side until golden.
- Step 4
Divide among four plates. Add the salad, Gorgonzola, sunblush tomatoes and peppers, then season and serve.
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To freeze
At the end of step 2, wrap in clingfilm, put back in the loaf tin, overwrap in clingfilm and freeze. To serve, complete step 3 and griddle the frozen polenta for about 5min on each side until heated through.
Per Serving:
- Calories: 410
- Total carbs: 31 g
- Total fat: 29 g
- Saturated fat: 13 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
