Polenta with capers and black peppercorns
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.
