Polenta with capers and black peppercorns

November 10, 2014 (Last Updated: January 11, 2019)
Print Recipe

Polenta with capers and black peppercorns

Serves: 6
Cooking Time: 30 mins

Ingredients

  • 375ml (1½ cups) water
  • 500ml (2 cups) milk
  • 250ml (1 cup) polenta
  • 30ml (2 tbsp) capers
  • 15ml (1 tbsp) black peppercorns
  • a pinch of salt
  • 60g smoked salmon, to serve
  • caviar or salmon roe, to serve
  • beetroot micro leaves, to garnish

Instructions

1

Boil the water and milk together in a medium saucepan. Add the polenta, capers, black peppercorns and salt.

2

Whisk the polenta, turn the heat down and continue to whisk until the polenta pulls away from the pot, about 15 – 20 minutes.

3

Spoon the polenta into an 18cm dish, allow to cool and cut into wedges.

4

Top with salmon and caviar or salmon roe, garnish with micro leaves and serve.

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November 10, 2014 (Last Updated: January 11, 2019) By
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