Polenta, grilled courgettes, onions, herbs, leaves & their flowers, by Ox Barn, Thyme

Serves

4

Prep Time

60 mins

Cooking Time

40 mins

Ingredients

For the polenta

• 600ml water
• 100g polenta (NB check the cooking instructions on the packet as not all polentas are born equal!)
• 60g Parmesan, freshly grated
• olive oil for cooking
• sea salt flakes and freshly cracked black pepper

For the courgettes and onions

• 4 courgettes, sliced into 1cm rounds
• 4 onions (Roscoff or similar)
• 1 lemon, zest
• ½ lemon juice
• olive oil for cooking
• vegetable oil for cooking
• sea salt flakes

For the leaves and flowers

• 2 bunches of watercress
• 1 bunch mint (approx. 25g), leaves picked, stems discarded
• 1 bunch flat leaf parsley (approx. 25g), leaves picked, stems discarded
• ½ bunch of lovage (approx. 12g), leaves picked, stems discarded
• 1 bunch of chives + chive flowers (approx. 25g), finely chopped
• 15 nasturtium leaves and flowers
• 25ml olive oil
• 1 lemon, zest and juice

Method

PREHEAT THE OVEN TO 180°C (NORMAL) | 160°C (FAN) | GAS MARK 4

• Cut the onions in half from root to tip, making sure you don’t peel them.
• Place them on a baking tray cut side down, dress with olive oil and salt and put them into the oven for 20 minutes until caramelised and cooked through.
• Place a pan over a medium heat, allowing it to get nice and hot before you start cooking.
• Dress the courgettes in a good drizzle of vegetable oil, ensuring they’re completely coated. Fry them in batches, ensuring they cook in one even layer.
• Once browned on each side set them aside in a tray, dressed in the olive oil, lemon zest and half the lemon juice.

To make the polenta

• Bring the water to the boil with a good glug of olive oil, salt and pepper.
• Gently pour the polenta in a stream into the water, while constantly whisking.
• As the polenta begins to thicken, turn the temperature right down and whisk periodically to prevent it catching on the bottom.
• Allow it to cook for 5-20 minutes (the cooking time will depend on the quality of the polenta that you have bought and whether it is quick cook or not – your pack will come with instructions).
• If you need to add more water or polenta to get to the correct consistency, go ahead. It should be almost porridge like, holding its shape without being stiff and rigid.
• Stir through the Parmesan at the end and take it off the heat.

To make the salad

• Make the salad by putting the watercress, herbs and flowers in a bowl.
• Dress the salad in olive oil and lemon and gently toss.
• Take a large spoonful of polenta and put in the middle of each plate. Scatter over the courgettes and two onion halves, before tumbling the herb salad over the top.