ENDURANCE SNACKS; PARMESAN POLENTA STRIPS
Craving something savoury, salty and delicious? Give these simple and yummy polenta strips a try, the perfect antidote to all the sweet stuff!
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. (Add 1/2 bag of polenta and enough water so that it just covers it. If it gets too dry just add more water and some olive oil).
- Reduce heat to low and simmer, whisking often, while adding around 2tbsp of parmesan until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
- Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Pour into a baking dish and leave to set.
- When set, cut into strips, and grate parmesan or cheese of choice on top. Place under a grill and heat until golden and bubbling.
Eat hot or save for a on the trail or bike snack. You can add anything you’d like to the polenta when cooking to spice it up, chopped olives, capers, etc.