RECIPE :: Maple and mustard glazed polenta fillets

(serves 4 people)

This dish was inspired by being extremely bored at work at the Student Union Shop whilst reading tacky magazines and finding a recipe for maple and mustard glazed fish fillets. Obviously I couldn’t munch away on fish so I adapted the flavours and used polenta as the base. The dish was designed to be served with the wild rice and herb recipe.

Ingredients
Polenta
200g of maize flour,
2tbsp of olive oil,
1100 ml of water,
1tsp of salt,
½ handful of fresh parsley (finely chopped),
½ handful of fresh chives (finely chopped),
4tbsp of wholegrain mustard and
2tbsp of maple syrup.

Vegetables
400g of baby leeks (top ‘n’ tail),
400g of baby carrots (top ‘n’ tail) and
50g of butter.

juice of one lemon.
Method
1) To make the polenta; blend the maize flour, olive oil, water and the salt until creamy.
2) Place the maize mix into a large saucepan and bring to the boil. Lower the heat until only a few bubbles appear (like molten lava) and cook for 20-30 minutes stirring very regularly until you loose the raw flavour.
3) Mix the parsley and chives into the polenta and place into a 9" spring form cake tin. Store in the fridge for at least 1 hour.
4) Cut the polenta into 4 pieces and place under a medium grill for 5 minutes.
5) Mix the maple syrup and mustard together. Turn the polenta over and coat with the maple syrup and mustard mixture. Put under the grill again for a further 5 minutes.
6) To cook the vegetables; fry the leeks and carrots with the butter over a medium heat for 5 minutes.
7) To serve; place the vegetables on the plate, drizzle the lemon juice over them and place a slice of polenta on top.