This recipe is a standout from Green Kitchen Travels by David Frenkiel & Luise Vindahl (Hardie Grant). <br />"This recipe is inspired by a dish we had at a wonderful hole-in-the-wall restaurant that we have managed to visit only once, somewhere in the Born district of Barcelona. We have gone half a dozen times to try to find it again, but with no luck: the winding streets always leave us lost and confused. As far as we can remember, their polenta was firmer, almost like a cake, and the dish was served as a starter. Instead, we have made the polenta soft and creamy. To get the right consistency we use a similar method to preparing risotto, with liquid added in small portions as it cooks. We top it with fragrant garlic mushrooms, artichoke hearts and a slice or two of goats’ cheese." --David Frenkiel & Luise Vindahl

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