At a glance
You're looking at a two-part cooking adventure: first you'll whip up creamy instant polenta with herbs and lemon, chill it overnight, then grill it until crispy. Meanwhile, you'll grill the trout and cook fresh vegetables on the side, all coming together in a simple but impressive meal that tastes way better than the short prep time suggests.
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Cook the polenta
Bring the stock to a boil, then slowly stir in the polenta, whisking constantly. Once it thickens, take it off the heat. Stir in chopped spring onion, herbs, lemon zest and juice, salt and pepper.
For this step
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Chill overnight
You can serve it straight away as a soft polenta, or do what I do – spread it into a greased baking dish, smooth the top, and let it cool completely. Once cooled, pop the dish in the fridge. I usually grill it the next day.
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Firm polenta
The polenta will set nicely, so you can cut it into cubes or slices. These can then be grilled or fried in a thin layer of oil, giving you a crispy crust outside and a lovely soft centre.
