Ok, let’s get the humour about Northern Irish and Scottish people not quite understanding salad out of the way. This one does contain fried things, but what do you think those lovely croutons in your Caesar salad are, huh? So let’s carry on with what is really a perfect early autumn lunch instead and celebrate crispy crunchy fried things in style.
This salad is built round polenta which is the other Italian staple carbohydrate in town. Made from cornmeal cooked into a thick porridge, British people have never quite taken it to their hearts like they have with pasta. This is partly because we have little connection with eating corn in this country beyond the odd tin of Green Giant and partly because polenta can be quite bland.
In fact, the first time I had polenta as a child, I was actually quite repelled by its blandness. Almost offensive in its nothingness, it kept me away from eating it for years. Then I realised you should never ever buy precooked polenta and that like all the best foods on earth, it needs a liberal hand with the butter. Now I’m a regular polenta eater.
However, I’m not an authentic polenta maker. Firstly I usually make it in the slow cooker rather than stand around stirring slowly to make it smooth and creamy the old fashioned and energetic way and secondly, I add stock to mine. This is near sacrilege to a friend whose family are Northern Italian, but it’s the only way I can add enough flavour without bunging an entire block of Kerrygold in there and missing the point of peasant food.
I tend to make a big batch of polenta and eat half like a thick porridge to soak up ragus or stews (also usually done in the slow cooker) and then allow the other half to cool into blocks and eat it almost like a springier version of cornbread. This cooled polenta is especially good cubed and fried until crispy round the edges. Here I’ve scattered it over a salad but it works well as a breakfast dish with scrambled eggs and tomatoes too for a filling and gluten free start to the day. Read more