Polenta Appetizers

Instructions

• ♥ This recipe is best made the day before and allowed to set in the refrigerator.
• ♥ Heat the water to luke warm in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir, gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water.
• ♥ Bring to boil stirring with the balloon whisk continuously.
• ♥ Reduce heat to low, and simmer, stirring constantly with the balloon whisk for 30 to 50 minutes. Add water when it becomes too thick.
• ♥ To test whether the polenta is soft; spoon a little of the polenta mixture onto a small plate and set aside to cool slightly. Rub a little of the polenta mixture between 2 fingers to see if the grains have softened. If the grains are still firm, continue to cook, stirring constantly, over low heat until the polenta is soft - add water as necessary.
• ♥ Remove from heat. Add butter, season to taste and stir until well combined.
• ♥ Using a baking dish add a little cold water to wet the pan. Pour the polenta in the prepared pan and leave to set in the refrigerator overnight.
• ♥ When needed; cut the polenta into even squares add the toper of sundried tomatoes and enjoy as a tasty snack or as a party appetiser.