Crispy Pistachio Polenta With Marinated Melon

• 1 2/3 cup 2% or whole milk
• 1/2 cup quick-cooking polenta
• 5 tbsp brown sugar
• 1/4 cup unsalted pistachios, toasted and coarsely chopped
• 1/2 lb watermelon, deseeded and cubed
• 1/2 lb honeydew or cantaloupe melon, deseeded and cubed
• 1 tbsp honey
• 3 tbsp lemon juice
• 2 sprigs fresh mint, leaves stripped from stems
• 2 sprigs fresh basil, leaves stripped from stems
• 1 1/2 tbsp butter

1. Line a 6 inch square baking dish with foil. Bring the milk to a boil. Slowly add the polenta and 1 tbsp brown sugar in a steady stream, stirring constantly. Cook over low heat for about 5 mins, stirring. Stir in pistachios then transfer to the prepared dish, allow to cool and refrigerate for 5-6 hours.
2. To finish, toss the melon cubes with honey, lemon juice and herbs and set aside to marinate.
3. Remove the polenta from the pan and discard the foil. Cut into four 3 inch circles then coat both sides in the remaining brown sugar. Heat the butter in a non-stick frying pan and fry the polenta for 3 mins on each side. Serve with the marinated melon.

milk, polenta, brown sugar, unsalted pistachios, watermelon, honeydew, honey, lemon juice, mint, basil, butter

Taken from recipes-plus.com/api/v2.0/recipes/19701 (may not work)