Bring the water to a boil with a generous pinch of salt and trickle in the polenta while stirring. Lower the heat and leave the polenta to simmer for 30 minutes. Lastly, stir in the butter, goat’s cheese, ham and sage and melt the butter and cheese. Pour the polenta on a baking sheet to cool. If you own a mini muffin tray, you can also fill these moulds. Leave to fully cool for a couple of hours. Cut out rounds using a cutter. Preheat the grill to 180°C (350°F/Gas 4) and grill the polenta biscuits for 10 minutes until golden. Serve immediately.
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