A recipe from the Good Food collection.
500ml (2 cups) milk
175g (scant 1¼ cups) polenta
35g (⅓ cup) grated parmesan cheese, plus 2 tbsp shaved parmesan, to serve
olive oil, for brushing
1 fennel bulb, fronds attached
60g (2 cups) watercress sprigs
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1. Pour the milk and 500ml (2 cups) water into a heavy-based saucepan and bring to the boil. Whisk in the polenta until thoroughly mixed. Reduce the heat to as low as possible and simmer for 40 minutes, stirring occasionally to stop the polenta sticking. Remove from the heat, stir in the parmesan and butter and season well.
2. Pour the polenta into a greased tray to set, it should be about 2cm thick. When cold, cut into six wedges, brush with a little olive oil and cook on a hot chargrill pan or barbecue hotplate until crisp brown grill marks appear.
3. Slice the fennel as thinly as possible and chop the fronds. Toss in a bowl with the watercress, lemon juice, extra virgin olive oil and half the shaved parmesan. Season with sea salt and freshly ground black pepper.
4. Serve the polenta with the fennel salad piled to one side, with the remaining shaved parmesan scattered over the top.