Makes: 10 portions. Cooking time: 25–30 minutes.
— 1 liter salted boiling water
— 200 grams maize flour
— 2 egg yolks
— 75 grams grated Parmesan cheese
— 100 grams melted butter or oil
(1) Sprinkle the maize flour into the boiling salted water in a deep sided saucepan. Mix it with a whisk to prevent lumps from forming.
(2) Cook by continuously mixing vigorously with a wooden spatule.
(3) When cooked remove from the heat, add the egg yolks and cheese.
(4) Transfer to a previously buttered uay and spread evenly to a thickness of 1-2 cm. Cover the surface with melted butter or buttered greaseproof paper and allow to cool in a refrigerator until firm and easy to handle.
(5) Remove the paper if used and either turn out the mixture onto a work surface or leave in the dish.
(6) Cut into scone or square shapes.
(7) Shallow fry in hot butter or oil until a light golden colour on both sides.
(1) Whilst it is cooking the mixture becomes very thick and a crust will form on the bottom and sides of the saucepan. This should not be disturbed when turning out the soft pasta.
(2) If served as a separate garnish with meat do not shallow fry but place in an earthenware dish, sprinkle with grated cheese and Nut Brown Butter and place under a salamander grill until evenly gratined.
Assessment of the completed dish:
(1) The polenta should be evenly and lightly coloured golden, but as they are naturally yellow in colour this may not be so evident.
(2) They should be firm and slightly grainy in texture but not gritty.
(3) They should be moist but dry enough to hold together without undue pressure.