Salt Bush Polenta Cakes
Ingredients:
3 cups stock, chicken or vegetable
1 1/4 cups fine polenta (cornmeal)
30g butter, at room temperature
2 tbsp finely grated parmesan
2 tbsp finely chopped fresh continental parsley
1 tbsp salt bush leaf ground
ground black pepper, to taste
Method:
- Place the stock in a large heavy-based saucepan. Bring to the boil over high heat
- Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon
- Reduce heat to medium-low and cook, stirring frequently, for 15 minutes or until the polenta is thick and creamy
- Add the butter, grated Parmesan salt bush, and parsley and stir until well combined and the butter has melted. Season well with pepper
- Spoon into small muffin tin. Set in the fridge
- Serve with Pesto
Chef's note: the colour of the polenta will change from a bright yellow to a pale yellow and the grains will soften.
Recipe from:
Bush Food Kitchen: Coo-ee Cuisine
By celebrated Aboriginal Chef Dale Chapman