• 2 c water or stock
• 1 c polenta
• 2-3 rashers of bacon, grilled and crumbled
• ½ c grated parmesan
• ¼ c sun dried tomatoes (optional)
• Pepper, salt and fresh herbs to taste

Boil the water or stock in a large saucepan and quickly whisk in the polenta.  Keep stirring over a low heat for about 30 mins or until the mixture comes away from the sides of the pot.  (A smooth porridge sort of texture)

Remove from the heat and add in the rest of the ingredients.  Pour into a shallow dish, so that the polenta is about 1-1.5 cm thick when smoothed out.  Refrigerate for at least 30 mins.  Brush with olive oil, cut into strips and cook on the barbecue or in a pan until golden brown.

I am a firm believer that anything with rolled oats in it has got to be good for you (no matter how much butter and sugar is involved!)   These biscuits are not only delicious, but you can play with the dried fruit and nut ingredients, or add some seeds to suit your tastes or what you can find in the panty.

• 200 g butter
• 1 c soft brown sugar
• 1 cup white sugar
• 1 egg
• ¼ milk
• ½ tsp baking soda
• 1 tsp vanilla
• 1 c flour
• 3 c rolled oats
• ½ c chopped walnuts
• ½ c chopped dried apricots

Preheat the oven to 180C.  Melt the butter and then mix in the sugars and egg, milk, soda and vanilla.  Add in the flour, oats, fruit and nuts and mix well.
Put teaspoons full on a greased oven slide and bake for 10-12 mins or until golden.  Cool on an oven rack.  Makes about 60.  (They freeze well too).