Griddled polenta with gorgonzola salad
Ingredients
- 300 mL (1⁄2 pint) semi-skimmed milk
- 10 sage leaves, roughly chopped
- 1 level tsp salt
- 125 g (4oz) quick-cook polenta
- 2 garlic cloves, crushed
- 2 tbsp. olive oil
- 25 g (1oz) butter
- 100 g packet salad leaves
- 150 g (5oz) Gorgonzola, cut into cubes
- 125 g (4oz) each sunblush tomatoes and peppers
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