Step by step
Method
5 steps- 01
Slice the polenta into eight 1 cm-thick squares and pat both sides dry.
- 02
Brush with 1 tablespoon olive oil and season with paprika and salt.
- 03
Heat a ridged or nonstick pan over medium-high heat. Cook the squares for 4 minutes per side until crisp and marked.
- 04
Meanwhile, pulse parsley, capers, garlic, lemon juice, 2 tablespoons olive oil and water into a coarse green sauce.
- 05
Arrange the hot polenta on plates and spoon salsa verde over just before serving.
Cook's notes
Make it excellent
- Patting the polenta dry is the difference between a crisp golden crust and a soft steamed surface.
Helpful cooking questions and genuine results are welcome.