POLENTA TRIANGLES WITH SMOKED SALMON Can be partially prepared ahead. The polenta mixture needs to be refrigerated at least 1 hour before cutting into triangles and cooking. 2 cloves garlic, crushed 1 large brown onion, chopped finely 4 medium potatoes 2 cups chicken stock 1/2 cup polenta 100g sliced smoked salmon 2 teaspoons finely grated lime rind 200 ml goat milk yogurt 2 teaspoons finely chopped fresh dill

Heat oiled small pan; cook garlic and onion, stirring, until onion softens.

Boil, steam or microwave potatoes until just tender; drain. Mash potatoes.

Bring stock to boil in medium pan, gradually add polenta; simmer, stirring, about 10 minutes or until soft and thick. Stir in onion mixture and potato. Spread mixture into oiled 15cm-square cake pan; cool. Cover polenta; refrigerate until firm. (Can be made a day ahead.)

Remove polenta from pan; cut polenta in half to form two 7.5cm x 15cm rectangles. Cut each rectangles to give six 2.5cm-wide x 7.5cm-long x 5.5cm-deep fingers. Turn fingers so 5.5cm side is facing; cut in half diagonally to form 2 triangles (24 triangles in all).

Heat oiled large pan; cook polenta triangles, in batches, until golden brown all over and heated through. Cut salmon to fit triangles. Top polenta triangles with salmon and combined rind, yogurt and dill.

Makes 24.

[Low-Fat Meals in Minutes, Australian Women's Weekly Cookbooks]