Roasted garlic and rosemary polenta squares

Instructions

1. Preheat the oven to 150°C (300°F). Put the garlic and olive oil in a small ramekin (small enough that the cloves are covered in oil) and sprinkle with a pinch of salt.
2. Bake for 20 minutes, or until the cloves are golden and very soft inside, watching closely to ensure the garlic doesn’t burn. Remove from the oven and allow the garlic to cool completely. Squeeze the flesh out of the skin and use a fork to mix it into a paste with the remaining garlic-infused oil.
3. Meanwhile, bring the stock and 500 ml (17 fl oz/2 cups) water to the boil in a large saucepan. Add the polenta and stir for 5–10 minutes, or until thick and smooth.
4. Turn off the heat. Chop half the rosemary and add it to the polenta with the garlic paste and salt. Stir well to combine. Add more salt and pepper, to taste.
5. Pour the mixture into a lined 20 cm (8 inch) square baking tin. Refrigerate for 1–2 hours or overnight, until completely set and cold.
6. Cut the cold polenta into about 30 rectangles or squares.
7. Heat 1 cm (½ inch) olive oil in a large frying pan over high heat. Test the oil is hot enough by adding a few rosemary leaves; the oil should sizzle. Add all the remaining rosemary and fry for 1–2 minutes, then remove with a slotted spoon and place in a small bowl with a sprinkle of salt.
8. In the same oil, fry the polenta in batches until each side is golden, then remove from the oil and drain on paper towel or a clean cloth. Serve the polenta squares warm, sprinkled with the parmesan, fried rosemary and some extra sea salt. I like to serve them on a bed of salad greens.