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!

  1. 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).
  2. 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.
  3. 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.
  4. Pour into a baking dish and leave to set.
  5. 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.