1 INGREDIENT – 3 WAYS: POLENTA

Wondering what to do with that bag of polenta at the back of the cupboard? Rukmini Iyer shares three new ideas to transform it into a moreish nibble, a quick dinner or an irresistible sweet treat

- Rukmini Iyer

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 for a lovely mix of sweet and savoury.

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