Goosegrass Polenta with Almond Crust is a modern British recipe for a classic vegetarian dish of polenta layered with a mix of onion and goosegrass in a baking dish that's topped with flaked almonds and oven baked to finish. The full recipe is presented here and I hope you enjoy this classic British version of: Goosegrass Polenta with Almond Crust.
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Ingredients:
800ml vegetable stock
200g polenta
2 large onions, finely chopped
4 handfuls goosegrass (cleavers) leaves and young tips, finely chopped
2 garlic cloves, crushed
5 tbsp butter
freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
200g flaked almonds
Method:
Add the vegetable stock to a pan and bring to a boil then stir in the polenta. Reduce to a simmer and cook over gentle heat for about 12 minutes, stirring constantly.
Melt 3 tbsp butter in a pan and use to fry the onion, goosegrass and garlic for about 4 minutes, or until the onion is soft. Season to taste with nutmeg and black pepper. Melt 2 tbsp butter in another pan and use to fry the flaked almonds until golden (take care they do not burn).
When all the ingredients are ready grease an oven-proof dish and fill with alternate layers of polenta and vegetables. Top with the fried almonds.
Transfer the dish to an oven pre-heated to 200°C and bake for about 20 minutes, or until cooked through. Serve hot.
