Concocted from the left-overs of the previous night’s polenta, poured into a tray while still hot and left to cool then sliced into adorable triangles. The general consensus is that this was more successful. Using the griddle pan on the polenta slices is great, adding a little crunch to the otherwise squishy cornmeal. The overnight marinating of the pickles gave them an added punch and re-roasting the leftover roast roots gave them an extra caramelisation that was helpful.
I also threw on some peas and broccoli, because why not?
Really nice. I want to experiment more with the porridge form of polenta, but currently this seems like the winning version.