Crispy polenta, tomato and rocket salad

1. Preheat oven to moderate, 180°C. Line a 20cm square pan with baking paper.
   
   
2. POLENTA In a medium saucepan, combine water, milk and butter. Bring to almost boiling point. Gradually add polenta in a thin, steady stream, whisking constantly to combine. Cook 3-4 minutes, stirring, until thick and smooth, adding extra water as required. Season to taste. Pour hot polenta into pan and smooth surface. Chill 1 hour until firm.
   
   
3. Meanwhile, wrap garlic in foil. Bake 15-20 minutes, until tender.
   
   
4. Heat vegetable oil in a large saucepan until a cube of bread sizzles as soon as it’s added (see tip). Cut polenta into 3cm squares about 1cm thick. Dust in cornflour. Deep-fry in 2 batches, 2-3 minutes each, until crisp and golden. Drain on paper towel.
   
   
5. Squeeze garlic from skins into a small jug and mash with a fork. Add olive oil and vinegar, whisking to combine. Season to taste.
   
   
6. In a large bowl, combine polenta, tomatoes, rocket and basil. Drizzle with dressing and toss gently. Scatter with nuts and crumble cheese over to serve.

• When deep-frying, don’t fill your saucepan more than half full (or make sure to use a deep-fryer).
  
  
• This salad is best eaten while polenta is warm, with its crispy coating and creamy, smooth centre.