Crispy Pistachio Polenta With Marinated Melon - cooking recipe

Ingredients

1 2/3 cup 2% or whole milk
1/2 cup quick-cooking polenta
5 tbsp brown sugar
1/4 cup unsalted pistachios, toasted and coarsely chopped
1/2 lb watermelon, deseeded and cubed
1/2 lb honeydew or cantaloupe melon, deseeded and cubed
1 tbsp honey
3 tbsp lemon juice
2 sprigs fresh mint, leaves stripped from stems
2 sprigs fresh basil, leaves stripped from stems
1 1/2 tbsp butter

Preparation

Line a 6 inch square baking dish with foil. Bring the milk to a boil. Slowly add the polenta and 1 tbsp brown sugar in a steady stream, stirring constantly. Cook over low heat for about 5 mins, stirring. Stir in pistachios then transfer to the prepared dish, allow to cool and refrigerate for 5-6 hours.
To finish, toss the melon cubes with honey, lemon juice and herbs and set aside to marinate.
Remove the polenta from the pan and discard the foil. Cut into four 3 inch circles then coat both sides in the remaining brown sugar. Heat the butter in a non-stick frying pan and fry the polenta for 3 mins on each side. Serve with the marinated melon.