It is the weirdest thing, going from out of control insane-in-the-membrane busy, to one day just completing all your projects at once. I have had so much going on over the last few years that I suppose I just got used to the mayhem. And perhaps it went it bit beyond just getting used to it, I actually think I may have liked it. I realise now that my brain thrives under pressure, and has gotten quite good at prioritising. Suddenly I have JUST FINISHED WRITING A COOKBOOK (holy moly!) and seem to have all this spare time on my hands. It’s as if my brain is a house, and now it kinda feels like I’ve had 3 housemates move out of my brain and now I have all these spare rooms and not much furniture left. And whilst the housemates may have been annoying at times, and I may have complained about them and constantly yearned to live alone, now that they have gone I realise how great the house actually was. Even though it was busy, loud, and messy, there was always something happening. When the sun is shining I’m out on my skateboard trying to land new tricks, whilst trying not to die. So the backyard in my brain-house is my favourite place. But what about night time? And wet weather? Maybe I need to embark on some new crazy all consuming project, as all these empty rooms are really starting to freak me out. Basically my brain is advertising for new housemates.
Serves 4 – 6 as a side
- 1 cup polenta
- 1 litre vegetable stock
- 1/2 grated parmesan
- 2 Tbs butter
- olive oil for shallow frying
- 2 Tbsp Sriracha (or to taste)
- 1/3 cup mayo
- Prepare the polenta by placing vegetable stock in a saucepan and bring to the boil over medium heat. Gradually pour in the polenta meal with one hand, and whisking steadily with the other. Turn the heat down to low and simmer the polenta for 12 – 15 minutes or until cooked, stirring consistently.
- Stir through the butter and the parmesan, and a pinch of salt.
- Line a square cake tin or roasting dish (mine is 26 X 26cm) with baking paper and pour in the polenta. Spread evenly using the back of the spoon and place in fridge to set for at least 4 hours.
- Once set, cut the polenta into chips, about 1cm X 6cm. Heat a good splash of olive oil in a large sturdy frying pan and add some polenta chips – I cooked mine in batches. Fry on each side over a medium heat until golden, add a sprinkle of salt as you go. Remove and drain on paper towel and repeat until all are cooked.
- Make the sriracha mayo by stirring the sriracha into the mayo until combined.