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  • Milk 236 ml
  • Salt 10 g
  • Water 500 ml
  • Polenta, medium 160 g
  • Mozzarella cheese, grated 100 g
  • Butter 30 g
  • Coriander 5 g
  • Black pepper 1 g
  • Jalapeños, chopped 10 g
  • Turkey, cooked 250 g
  • Olive oil 75 ml
  • Honey 30 g
  1. Polenta:

    • Combine milk, salt and water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta.
    • Cook, whisking constantly, until the polenta thickens and there are no lumps, about 4 minutes. Stir in the mozzarella cheese, butter, Knorr Chicken Stock Powder, coriander, pepper and jalapeños.
    • Simmer for 10 minutes, stirring frequently. Add shredded turkey.
    • Taste and adjust the seasoning.
    • Butter a baking pan, pour polenta into the pan and set aside to cool to room temperature, cover with plastic wrap and refrigerate for 2 hours, until firm.
    • Preheat a griddle pan over medium heat, invert polenta on to a clean cutting board and slice into squares.
    • Brush squares on both sides with olive oil, then grill until golden brown and warmed through.
    • While warm drizzle polenta cakes with honey and a sprinkle of Knorr Lime Seasoning over the top. Serve.