POLENTA is one of my favourite storecupboard ingredients – it’s endlessly versatile, and just the thing when you want a quick meal. I often get asked about which kind is the best to buy, as some supermarkets sell it already made up in a solid block. Go for the ‘quick cook’ polenta instead, which is a fine, bright yellow grain – it takes just five minutes to cook in a pan with hot stock. You’ll end up with creamy cooked polenta, which is perfect with parmesan and butter stirred in, and you can then use it as a vehicle for savoury toppings. Try my Sicilian-style roasted cauliflower with pine nuts & raisins (p104) for a lovely mix of sweet and savoury.
When baked or fried, crisp polenta is perfect to serve with drinks. On page 104 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 saffronscented 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
90gmixed olives in oil, roughly chopped
90gsundried tomatoes in oil, roughly chopped
30ml oil, from the tomatoes or olives
40g parmesan or vegetarian alternative, grated
This story is from the January 2022 edition of BBC Good Food UK.
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This story is from the January 2022 edition of BBC Good Food UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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