Quick Polenta Supper

Now I'm not saying this is gourmet, but holy smokes it's delicious. Since going to Tuscany last summer I'm in love with maize. It's quick but will require making part of it the day before.

Here's what you need for two:

1/4 cup of polenta

1 cup of vegetable or chicken stock

1/4 cup of grated parmesan

4 rashers of streaky bacon (I prefer mine smoked)

A bag of washed spinach

Handful of pumpkin seeds

Block of crumbly goats cheese.

Bring the stock to the boil and steadily pour in the polenta, stir like mad to stop any lumps forming, I actually use a whisk to start off with. Once you've been stirring for about 5 minutes you can let it cook, giving it the odd stir. It will need to cook for about 10 minutes. When it's done take it off the heat, stir in the parmesan and stir in any seasoning you feel it needs. Spread it out into a non-stick rectangular tin until it is about an inch thick. Leave it in the fridge over night to set.

When you're ready to eat, chop up the bacon and fry until crispy, remove from the pan but leave the oil in. Cut up the polenta into cubes and add to the frying pan. Be gentle with them and turn them to brown. They will only need a couple of minutes on each side.

Whilst the polenta is frying steam or boil your spinach, whichever you prefer, but it only needs a couple of minutes too.

When your polenta looks done remove from pan and add the pumpkin seeds. Begin to assemble in a jumble the polenta, spinach and bacon and crumble some of the goat's cheese in. Once the pumpkin seeds are popping and getting nicely toasted take straight out of the pan and sprinkle on top.

This is just about one for the most comforting things you can have. So much texture and the flavours make you feel like it's ok that it's January.

Pecan-Crusted Goat Cheese Salad with Blueberries.

Let's take a moment to reflect on the wonder that is a blueberry. Shall we? I love blueberries and find they are as perfect in savory dishes as they are in traditional desserts. Beyond their amazing flavor, they also provide us with a good dose of antioxidants (which happen to be helpful in preventing a hang-over). What more could you want from a fruit? Serve up this salad as a starter for guests as it is sure to impress or have it as a light lunch. Either way, allow yourself that extra glass of champers.. you won't feel it tomorrow anyway.

SPICY PECAN CRUSTED GOAT CHEESE SALAD w/ BLUEBERRIES and A WARM BACON DRESSING
(serves 4 as starter/2 as a main)

INGREDIENTS:

for the nuts:

• 100g (about 4 oz) pecans
• 1 tbsp extra virgin olive oil
• 2tsp caster sugar
• sprinkle cayenne pepper

for the rest of the salad:

• one large handful or blueberries
  
• 1 small bag spinach leaves, washed
• 5 slices bacon (streaky)
  
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 300g (about 10 oz) soft goat cheese, shaped into balls
  
• salt and pepper
  

DIRECTIONS:

• Pre-heat oven to 180C/350F
• Toss pecans in olive oil, caster sugar and cayenne
• line baking tray with wax paper, spread out nuts and bake for 10-15 min.
• take out and let cool.
• When nuts are cool, chop them up. You DON'T want them too small. just a quick chop is perfect. Put chopped nuts on a plate.
  
• Coat goat cheese with the chopped nuts (keep the extra nuts). Put in fridge.
• Fry bacon in pan. when done, take bacon out. crumble.
• Use bacon fat still in skillet to make dressing. add balsamic vinegar, honey, mustard, and salt and pepper.
  
• Assemble salad: first spinach, then blueberries, bacon bits, extra nuts, and then the dressing. Finally, add the goat cheese to the top.
  

PERFECTION.

x
Ailsa