½ cup instant polenta
2-3 cups water
Olive oil, for lightly frying
1-2 tbsp olive oil
1 red onion, finely sliced
3 tbsp apple cider vinegar
1 tbsp honey
2 garlic cloves, crushed finely
1 tbsp pine nuts
2 tbsp sultanas
½ bunch parsley, finely chopped
To make the polenta in a heavy pot, bring the water to a boil. Gradually whisk in the polenta stirring constantly. Turn the heat down and stir for approx. 2-3 minutes until mixture comes together.
Pour polenta into a greased baking tray, spread evenly, press baking paper onto top and cover with plastic wrap, then place in the fridge for at least 2 hours or overnight until chilled and set. Take polenta out of the tray, cut into squares or rectangles.
Heat oil in a frying pan and cook polenta for a couple of minutes on each side until golden brown.
To make the sauce, in a saucepan, heat olive oil add onion and cook for 5-10 minutes, add garlic and cook for 1-2 minutes, add vinegar, honey, sultanas and pine nuts, and stir until honey dissolves and sauce is thick. Add pinch of salt, stir and take off the heat.
Serve polenta with a spoonful of agrodolce sauce, chopped parsley and finish with a drizzle of olive oil.