At a glance
This dish brings together grilled trout, crispy-outside polenta, and fresh vegetables in about an hour of hands-on time — though you'll want to make the polenta a day ahead so it firms up nicely for grilling. The key is keeping flavors simple with herbs and light seasonings, then letting the grill work its magic on everything from the fish to the golden polenta cubes.
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Cook the polenta
Bring the stock to a boil, then slowly whisk in the polenta, stirring constantly. Once it thickens, take it off the heat. Stir in the chopped spring onion, herbs, lemon zest and juice, salt and pepper.
For this step
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Chill overnight
You can serve it right 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, set polenta
The polenta will set nicely, so you can cut it into cubes or slices, which you can then grill or fry in a very thin layer of oil. This gives it a crispy crust on the outside while staying lovely and soft inside.
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