When baked or fried, crisp polenta is perfect to serve with drinks. You’ll also find my recipe for crisp polenta with olives & sundried tomatoes. And if you’re in the mood to bake, polenta adds a grown-up edge to cakes and biscuits. I love using it in moreish saffron-scented madeleines.
Crisp parmesan, olive & sundried tomato polenta bites
A gorgeous and almost complete storecupboard dish – I love to make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack on a Sunday night. Leftovers can be baked or fried the next day to have with eggs and spinach.
SERVES 6 PREP 10 mins plus at least 1 hr setting COOK 30-35 mins EASY V
600ml vegetable stock
150g quick-cook polenta
90g mixed olives in oil, roughly chopped
90g sundried tomatoes in oil, roughly chopped
30ml oil, from the tomatoes or olives
40g parmesan or vegetarian alternative, grated
هذه القصة مأخوذة من طبعة February 2022 من BBC Good Food ME.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February 2022 من BBC Good Food ME.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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