Polenta

This is a good alternative to bread, very versatile and you can cook it in advanced for packed lunches.

I have made the polenta slices in the picture with chopped sundried tomatoes, chopped black olives and chopped serrano ham but you can add anything you like: tuna or anchovies instead of ham, smoked salmon and spinach, cooked potatoes and pancetta...

Ingredients:

• 1 l chicken stock
• 1 cup polenta
• chopped black olives
• sundried tomatoes, chopped
• serrano ham, chopped

Method:

Bring the stock to the boil in a large saucepan. Stir in the polenta. Be careful, as soon as it starts boiling it will start spitting all over the place. Put a lid on the pan, slightly ajar, turn the heat down and stir every 5 minutes until it thickens up (20-30 minutes). Stir in olives, tomatoes and ham. Spread this mixture into tupperware containers, cover and refrigerate for about 1 hour or until the polenta is firm. Then you will be able to cut it into squares, cubes, fingers or slices. You can eat it cold, reheated in the microwave for a few seconds, grilled o pan fried.

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