Some plums from mums and some basil and shiso from the garden make this one hell of a sweet and salty treat! Watermelon and fetta was the original sweet & salty treat for me, I loved it as a child and I still enjoy it to this day. Traditionally saganaki is served with a wedge of lemon (which is yum!), but this version is great to share with other savoury mezedes and it must be eaten piping hot!
SAGANAKI WITH PLUM, BASIL AND HONEY
- ¼ cup polenta
- 100g saganaki (Greek frying cheese)
- 4 tbsp butter
- Splash olive oil
- 2-3 sour plums, cut in half, seed removed
- 2 tbsp honey
- 3 sprigs basil
- 4 shiso leaf (optional)
- 1 tbsp toasted hazelnut (optional)
- ¼ tsp freshly grated nutmeg
- Place a small heavy based frypan over a medium heat.
- Pour polenta onto a small flat dish, press cheese into polenta to coat both sides.
- Add 2 tbsp butter to the pan, let it brown slightly, then add a splash of olive oil.
- Add cheese and fry on each side until golden and toasted. Place onto a warm serving dish.
- Rinse the pan under cold water.
- Place it straight back onto the heat. Add remaining butter into the pan and place the plums cut side down, cook for 1 minute, add honey then pour straight over your cheese.
- Garnish with torn basil, shiso and hazelnuts. Freshly grate over nutmeg and serve immediately.