Polenta with capers and black peppercorns
- 375ml (1½ cups) water
- 500ml (2 cups) milk
- 250ml (1 cup) polenta
- 30ml (2 tbsp) capers
- 15ml (1 tbsp) black peppercorns
- a pinch of salt
- 60g smoked salmon, to serve
- caviar or salmon roe, to serve
- beetroot micro leaves, to garnish
Boil the water and milk together in a medium saucepan. Add the polenta, capers, black peppercorns and salt.
Whisk the polenta, turn the heat down and continue to whisk until the polenta pulls away from the pot, about 15 – 20 minutes.
Spoon the polenta into an 18cm dish, allow to cool and cut into wedges.
Top with salmon and caviar or salmon roe, garnish with micro leaves and serve.