Italialady's polenta with mixed antipasti

Ingredients for 6 servings:

• 90 g polenta
• 900 ml water
• 120 g Cheddar cheese, grated
• 60 g mozzarella, finely diced
• 2 tbsp parsley, chopped
• 2 tsp thyme, chopped
• 30 g flour
• 60 ml olive oil, about
• 300 g vegetables, marinated antipasti (e.g. mushrooms, artichokes, dried tomatoes, etc.)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Bring the water to a boil and stir in the polenta. Bring to a boil over medium heat. Reduce the heat and let the polenta swell for 20 minutes, stirring occasionally to prevent it from burning. Stir in the cheddar, mozzarella, parsley, and thyme. Grease a shallow baking dish (approx. 30 x 18 cm) and line the bottom with baking paper. Pour in the polenta and smooth the surface. Chill for about 2 hours. Remove the solid block of polenta from the dish and cut out six cookies using a round cutter (approx. 15 cm). Dust with flour. Lightly grease a pan with olive oil and fry the cookies for about 4 minutes on each side until golden brown. Serve with the pickled vegetables.