This is a classic Italian flavour combination. There’s something comforting
about a big bowl of creamy polenta and sometimes after a long run that’s just what you need! Polenta is rich in dietary fibre and a good source of gluten-free carbohydrates; also, the forty-five minutes of stirring is good strength training for your arms.
SERVES 4
150ml milk
600ml water, plus about 3 tbsp
1⁄2 tsp salt
150g coarse polenta
50g butter
75g Pecorino cheese, grated
1 tbsp extra-virgin olive oil
1 shallot, finely chopped
200g fresh podded peas (or use frozen)
a handful of pea shoots
a few fresh mint sprigs, chopped 80g almonds, coarsely chopped freshly ground black pepper, to taste
1. In a large, heavy saucepan, bring the milk, 600ml water and salt to the boil. When boiling, add the polenta, whisking continuously. Cook, stirring, for 1–2 minutes until it thickens. Reduce the heat to low and cook for a further 35–45 minutes, stirring well every 4–5 minutes to prevent sticking, until the polenta begins to come away from the sides of the pan. Stir in the butter and one-third of the Pecorino cheese.
2. Meanwhile, heat the olive oil in a separate saucepan over a low heat, add the shallot and sweat for 2 minutes, then add the peas along with about 3 tablespoons water. Bring to the boil and cook until the water has almost evaporated. The peas should be just cooked and glazed with the remaining liquid.
3. Serve the polenta on a large serving dish or individual plates, topped with the peas, pea shoots, chopped mint and almonds. Finish with plenty of the remaining grated Pecorino and a grinding of black pepper.
