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You need the coarse polenta meal for this.
For the filling: 500g rhubarb 50g golden caster sugar 4 tbsp water For the crust: 125g coarse polenta 200g plain flour 1 tsp baking powder a pinch of ground cinnamon 150g golden caster sugar grated zest of a small orange 150g butter 1 large egg 2-4 tbsp milk 1 tbsp demerara sugar You will need a 20cm loose-bottomed cake tin, preferably spring-form, lightly oiled or buttered.
To make the polenta Makes 1.8kg 1.75 litres water 1 tbsp sea salt 1 x 400g packet coarse polenta or cornmeal Salt and black pepper 150g butter (optional) 75-100g parmesan, grated (optional) Olive oil, to grease Butter and parmesan if you're going to eat immediately 1 Pour the polenta in a slow, steady stream into a deep pan of boiling salted water, whisking continuously to prevent lumps.
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I purchase a sack of coarse yellow polenta for the job, imagining that it'll make for an interesting textured chip.
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One night I enjoyed quail, barbecued to a deep mahogany, served with coarse-ground polenta, radicchio and pickled mustard seeds; another time the bird was rubbed with paprika and rested on corn relish and grilled red onion slices.
If not, just look for coarse cornmeal or polenta (which can often be found in the Caribbean section of supermarkets) – avoid any sort of instant polenta.
A pile of coarse and neutral polenta serves as ballast.
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