- Salad leaves
- 2 cups water
- ½ cup polenta
- 50 g almonds, toasted, for serving
- 150 g blue cheese such as Woolworths Blue Tower, cut into slivers, for serving
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
In a saucepan over a high heat, bring the water to the boil.
Add the polenta and whisk until thick and smooth.
Pour onto a baking tray and leave to set. Once cool, place under a hot grill until golden.
Slice into chunks and toss with the almonds and salad leaves.
Top with blue cheese and a drizzle of olive oil, and season to taste.