Polenta

The colour alone, lightly scorched corn-yellow, is a good reason to put a wedge of grilled polenta on a plate. Add to that the sunshine of roasted peppers or the vivid greens of wilted chard, sprouting broccoli or fresh rocket and you can hardly go wrong. At Paradiso we always make ‘set’ polenta for grilling or frying, but if you want to serve the polenta fresh and ‘wet’ add extra water at the start and cook for the same length of time. Remember that it is only porridge made from maize and