| Instant Polenta |
Polenta or corn meal in cooking is common in Italian cooking but these days is a family food staple across much of Europe and regularly found in European restaurant cooking too. In my view Polenta is a cheap alternative to potato, is quick to make, nutritious, and adds interesting color and texture to meals.
Polenta isn't typically on the dinner plates of most New Zealand households with potatoes or sweet potatoes and other tubers being preferred. But with the rising costs of living and cost of vegetables in particular, I personally think Polenta is an under-rated gem.
What is polenta? Basically, just ground corn meal (maize) boiled to a thick paste, then shaped to be fried or baked. Instant polenta for the dinner table is more finely ground and cooks as quickly as 2-3 minutes.
I confess the first time I bought a packet of instant polenta at the supermarket I was struggling to find it. I eventually found about 3 lonely packets among the dried pastas. I struggled even harder trying to read the tiny-font cooking directions. Giving up I turned to Google to figure out what to do with it!
For the Sausages with Tomato Ragรน and Polenta recipe in the photo, click here.
For 4 servings:
100 grams instant polenta
1 cup (125ml) chicken or vegetable stock (or use water and instant stock)
1 cup (125ml) milk
Parmesan cheese finely grated (about 50 grams)
Method
In a medium saucepan heat the milk and stock to just boiling, stirring with a fork. Turn the heat down and continue stirring. Keeping the saucepan over very low heat, pour in the polenta in a slow steady stream continuing to stir with fork.
The polenta is ready once it thickens after 1-2 minutes and comes away from the sides of the saucepan. Remove saucepan from heat and mix in the grated parmesan cheese. Not essential, but nice with a couple of tablespoons of runny cream or left-over sour cream stirred through at the same time as the parmesan cheese.
Serve in large spoonfuls under the main part of your dish.