Put milk in a pan, add sage, salt and 300ml (1⁄2 pint) water and bring to boil. Add polenta to the pan in a thin, steady stream, stirring, to make a smooth paste.
Step 2
Reduce the heat, add the garlic and cook for around 8min, stirring occasionally. Add the olive oil, then season and stir well. Press into a lightly oiled 450g (1lb) loaf tin and smooth the top. Cool for 45min. Turn the polenta on to a board and cut into eight slices.
Step 3
Melt the butter in a griddle pan and fry polenta slices on each side until golden.
Step 4
Divide among four plates. Add the salad, Gorgonzola, sunblush tomatoes and peppers, then season and serve.
At the end of step 2, wrap in clingfilm, put back in the loaf tin, overwrap in clingfilm and freeze. To serve, complete step 3 and griddle the frozen polenta for about 5min on each side until heated through.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
