Polenta recipes

Not got to grips with this Italian staple? It’s never too late to try some polenta recipes

Creamy Herbed Polenta
This delicious side dish recipe is taken from The Balance Diet by Jennifer Irvine

(Serves 2)

Ingredients
200ml vegetable stock
200ml water
100g fine polenta
40g Parmesan cheese finely grated
1tbsp finely chopped fresh tarragon

Place the stock and water in a large pan and bring to the boil.

Reduce the heat so that the liquid is simmering, then pour in the polenta in a steady stream, stirring constantly with a wooden spoon or whisk until all of the polenta has been added.

Keep stirring until all of the liquid has been absorbed – about a minute or so – before adding the Parmesan and tarragon.

Allow it to bubble for a further minute, stirring constantly.

Pour the creamy polenta mix into a warmed bowl and serve immediately.

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Baked polenta, fried mushrooms, dolcelatte and walnuts
This lovely lunch (or dinner!) is from Bill Granger’s Bill’s Italian Food

(Serves 4)

Ingredients
250g instant polenta
50g butter
3tbsp freshly grated Parmesan
1tbsp olive oil, plus extra for greasing
500g mixed wild and cultivated mushrooms, thickly slices
3 garlic cloves, finely chopped
2tbsp thyme leaves
150g dolcelatte cheese, torn
50g roasted walnuts, chopped
Lemon wedges to serve
Rocket dressed with olive oil and balsamic vinegar, to serve

Make the polenta by stirring it onto boiling water, according to the instructions on the packet. Once it’s ready, add half the butter, the Parmesan and plenty of sea salt and freshly ground black pepper. Stir well until the butter has melted. Pour into a lightly oiled frying pan and spread out with the back of a spoon to get an even layer. Leave to set.

Preheat the oven to 180C/gas mark 4. Put the pan of cooled polenta over medium-high heat and cook until the base of the polenta is crisp and golden. Transfer to the oven to heat through while you cook the mushrooms.

Heat the remaining butter and the olive oil in a large, non-stick frying pan over high heat, until the butter starts to sizzle. Add the mushrooms and cook, stirring, until softened and golden. Reduce the heat and add the garlic and thyme. Cook for a further minute.

Turn the polenta out onto a plate. Slice into wedges and serve topped with the mushrooms, dolcelatte, walnuts, a squeeze of lemon juice and a handful of dressed rocket leaves.

We Heart Living – Bill’s Italian Food

Polenta Tart Flambee
This yummy gluten-free treat is from The Vegan Pantry by Dunja Gulin

(Serves 2-3)

Ingredients
750ml water
160g polenta
100g grated courgette
50g finely diced onion
70g finely grated smoked tofu
2-3 firm tomatoes
Olive oil for sprinkling and serving
1/2tsp dried basil
Sea salt and crushed black pepper
Fresh basil, to garnish

Preheat the oven to 200C/400F/Gas 6. Bring the water to a boil, add ½ teaspoon sea salt and whisk in the polenta. Lower the heat, cover and let cook for 15 minutes. There’s no need to stir.

Lightly salt the grated courgette, let sit for 5 minutes then squeeze out as much of the water as you can. Add the onion, courgette and grated smoked tofu to the cooked polenta and mix well. Add salt and pepper to taste.

Spoon the polenta mix into the oiled casserole dish or baking pan, evening the surface with a spatula or wet hands. Slice the tomatoes in 5mm thick slices and discard any excess juice and seeds.

Arrange the tomato slices in a single layer over the top bad sprinkle with olive oil, salt, dried basil and crushed black pepper to taste.

Bake for 20-25 minutes. Let it cool a little then slice and serve with fresh basil, a generous splash of olive oil and some tomato sauce.