Polenta, grilled courgettes, onions, herbs, leaves & their flowers
Fresh and vibrant, this delectable recipe is the centrepiece of our summer lunch menu in the Ox Barn, celebrating the edible flowers and herbs growing in abundance in our gardens this summer.
Published in The Telegraph. Photo by Kirstie Young.
A pick of the edible flowers you have in your garden: Calendula flowers, Marigold flowers, Cowslips, Cornflower, Viola, Allium, Borage
Serves 4
For the polenta
600ml water
100g polenta (NB check the cooking instructions on the packet as not all polentas are born equal!)
60g Parmesan, freshly grated
Olive oil for cooking
Sea salt flakes and freshly cracked black pepper
For the courgettes & onions
4 courgettes, sliced into 1cm rounds
4 onions (Roscoff or similar)
1 lemon, zest
½ lemon juice
Olive oil for cooking
Vegetable oil for cooking
Sea salt flakes
For the leaves and flowers
2 bunches of watercress
1 bunch mint (approx. 25g), leaves picked, stems discarded
1 bunch flat leaf parsley (approx. 25g), leaves picked, stems discarded
½ bunch of lovage (approx. 12g), leaves picked, stems discarded
1 bunch of chives + chive flowers (approx. 25g), finely chopped
15 nasturtium leaves and flowers
25ml olive oil
1 lemon, zest and juice
Preheat the oven to 180°C (normal) | 160°C (fan) | gas mark 4
Cut the onions in half from root to tip, making sure you don’t peel them. Place them on a baking tray cut side down, dress with olive oil and salt and put them into the oven for 20 minutes until caramelised and cooked through. Place a pan over a medium heat, allowing it to get nice and hot before you start cooking. Dress the courgettes in a good drizzle of vegetable oil, ensuring they’re completely coated. Fry them in batches, ensuring they cook in one even layer. Once browned on each side set them aside in a tray, dressed in the olive oil, lemon zest and half the lemon juice
Bring the water to the boil with a good glug of olive oil, salt and pepper. Gently pour the polenta in a stream into the water, while constantly whisking. As the polenta begins to thicken, turn the temperature right down and whisk periodically to prevent it catching on the bottom. Allow it to cook for 5-20 minutes (the cooking time will depend on the quality of the polenta that you have bought and whether it is quick cook or not – your pack will come with instructions). If you need to add more water or polenta to get to the correct consistency, go ahead. It should be almost porridge like, holding its shape without being stiff and rigid. Stir through the Parmesan at the end and take it off the heat.
Make the salad by putting the watercress, herbs and flowers in a bowl. Dress the salad in olive oil and lemon and gently toss.
Take a large spoonful of polenta and put in the middle of each plate. Scatter over the courgettes and two onion halves, before tumbling the herb salad over the top.
