10:00 pm on 1 January 2005


  • 1 cup instant polenta
  • ½ cup freshly grated parmesan
  • 1 tsp mixed herbs (optional)
  • vegetable oil


Cook polenta according to directions on pack. Keep stirring and when it has thickened sufficiently take it off the heat and mix in parmesan and herbs. Pour into a buttered, straight-sided dish and allow to set. Slice into 2 cm cubes. Saute in oil, browning lightly on all sides.

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