Whisk the polenta into the boiling milk, pouring the polenta in a thin stream, until it thickens.
When the mixture is thick, stir continuously with a wooden spoon for 20 minutes, or until it leaves the side of the pan.
ingredients
makes 48
1 pint milk
2/3 cup polenta
2 tablespoons butter, diced
1 tablespoon olive oil
1 tablespoon polenta, extra Spicy relish
1 tablespoon oil
2 red onions, roughly chopped
1 pound Roma (egg) tomatoes, roughly chopped
1 large red chilli, finely chopped
1/4 teaspoon Mexican chilli powder, or to taste
1 tablespoon soft brown sugar
1 tablespoon red wine vinegar
method
1. Lightly grease a 12 x 8 inch cake pan. Bring the milk to the boil in a pan. Reduce the heat to medium and whisk in the polenta, pouring it in a stream, until it thickens, then stir continuously with a wooden spoon for 20 minutes, or until it leaves the side of the pan. Remove from the heat and stir in the butter. Season, to taste.
2. Spread the polenta into the tin and smooth the top. Refrigerate for 2 hours, or until set.
3. To make the spicy tomato relish, heat the oil in a pan, add the onion and cook, stirring, over high heat, for 3 minutes. Add the tomato, chilli, chilli powder, sugar and vinegar. Simmer, stirring occasionally, for 20 minutes, or until thickened. Season with salt.
4. Preheat the oven to moderately hot 200°C (400°F). Turn the polenta out onto a board, cut into 2 inch squares, then into triangles. Place on a baking tray covered with paper, brush with olive oil and sprinkle with the extra polenta. Bake for 10 minutes, or until the polenta is golden and has a crust. Serve hot or warm with the warm relish.
NOTE: You can also use instant polenta which only takes about 3 minutes to cook.
