Rosemary Polenta Bites with Truffle Mayo

Good Food, Good Company is our series of easy, delicious recipes from some of our favourite cooks. Food to cook, eat and share in good company. Nicola Moores, Garden-to-Table cook and manager of the beautiful Te Arai Lodge shares her recipe for Rosemary Polenta Bites with Truffle Mayo. "I first discovered polenta living in northern Italy and came to love it first and foremost for its versatility. It also happens to be extremely affordable, satiating, and quick and easy to make. To create a flavoursome base, it’s important to cook the polenta in a well-seasoned homemade stock or reconstituted vegetable broth. It also helps to add a good knob of butter and a handful of parmesan at the end. I’ve gone and added even more flavour by tossing the polenta bites in rosemary and garlic before baking in the oven at a high temperature which is a healthier alternative to frying and still produces a similar deliciously crispy exterior and soft pillowy interior.