Crisp polenta with smoked salmon and creme fraiche

Herb-infused polenta makes a great bite-sized base for flaky hot smoked salmon.

• 500ml (2 cups) water
• 1 teaspoon salt
• 90g (1/2 cup) instant polenta
• 20g butter
• 1 tablespoon chopped fresh chives
• Olive oil spray
• 80g (1/3 cup) creme fraiche
• 125g pkt hot-smoked salmon portion, coarsely flaked
• 25 fresh oregano leaves

Energy 170kJ	Fat saturated 1.50g
Fat Total 2.50g	Carbohydrate sugars g
Carbohydrate Total 2.50g	Dietary Fibre -
Protein 1.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Grease and line a 20cm square (base measurement) cake pan with baking paper. Bring the water and salt to a simmer in a saucepan over high heat. Add the polenta in a thin, steady stream, stirring constantly. Reduce heat to low. Cook, stirring, for 2 minutes or until thick. Stir in the butter and chives and season with pepper. Spoon into the prepared pan. Smooth the surface. Set aside for 2 hours to set. Turn out onto a chopping board and cut into 25 pieces.

2. Step 2

   Preheat oven to 200C. Line a large baking tray with baking paper. Place the polenta on the prepared tray. Spray with oil and bake for 15 minutes or until lightly golden. Set aside to cool.

3. Step 3

   Spoon 1/2 teaspoon creme fraiche onto each polenta piece. Top with smoked salmon and oregano.

Cook's tip: For a twist, stir toasted walnuts through the polenta. Top the polenta pieces with blue cheese and seedless red grapes. Preparation time excludes cooling and 2 hours setting time.