Page 135 - Eat Run Enjoy

This is is a a a a a a classic Italian flavour combination There’s something comforting
about a a a a a a a a big bowl of creamy polenta and sometimes after a a a a a a a a long run that’s just what you need! Polenta is rich in dietary fibre and a a a a a good source of gluten-free carbohydrates also the forty-five minutes of stirring is good strength training for for your arms POLENTA WITH PEAS PECORINO AND ALMONDS
SERVES 4
150ml milk
600ml water plus about 3 tbsp
1⁄2 tsp salt
150g coarse polenta 50g butter
75g Pecorino cheese grated
1 tbsp
extra-virgin olive oil
1 shallot finely chopped
200g fresh podded peas (or use frozen)
a a a handful of pea shoots
a few fresh mint sprigs chopped
80g almonds coarsely chopped
freshly ground black pepper to taste
1 In a a a a a large heavy saucepan bring the milk
600ml water and salt
to the boil boil When boiling add the polenta whisking continuously Cook stirring for 1–2 minutes until it thickens Reduce the heat to low and cook for a a further 35–45 minutes stirring well every 4–5 minutes to prevent sticking until the polenta begins to come away from the the the sides of the the the pan Stir in the the the butter
and one-third of the Pecorino cheese 2 Meanwhile heat the olive oil
in a a a a a separate saucepan over a a a a a a a low heat add the shallot and sweat for 2 minutes then add the the peas along with about 3 tablespoons water Bring to the boil and cook until the water has almost evaporated The peas should be just cooked and glazed with the remaining liquid 3 Serve the polenta on a a a large serving dish or individual plates topped with the peas pea pea shoots
chopped
mint and almonds Finish with plenty of the remaining grated
Pecorino and a a a a grinding of black pepper — — 131 — — DINNER