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How to:

Make perfect polenta

Posh as it may sound, polenta is merely mealie pap. But it's what you do with it that counts and it's a great alternative to regular starch.

To make, bring 4 cups of full-cream milk to the boil in a large, deep saucepan. Add 1 t of salt and 1 cup of polenta, reduce the heat and whisk until thickened - this shouldn't take more than a few minutes but take care as the polenta can burn.

The polenta should be soft and creamy, so add more milk or stock to loosen it if necessary.

To serve, ladle the hot polenta into bowls or onto a platter. Top with your favourite meat sauce or homemade tomato sauce, or stew, or simply with steamed tenderstem broccoli, sliced Gorgonzola and a scattering of parsley.

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Why polenta is the new pasta

Entertain like a true Italian

RECIPES USING POLENTA

Polenta and Parmesan-dusted fish with braised broccoli

Grilled polenta with calamari in thick tomato-wine sauce

Polenta pizzas with mozzarella, baby tomatoes and rocket

Orange and ricotta polenta cake with lime labneh

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Recipe by:	Phillippa Cheifitz
Serves:	6
Category:	Vegetarian / Easy
Prep time:	25 minutes
Cooking time:	1 hour
Ingredients: 350 g polenta For the vegetables: 1 medium-sized brinjal, cut into chunks 2 large or 4 medium-sized salad peppers, cut into chunks 6 baby marrows, cut into chunks 500 g ready-diced pumpkin or butternut squash 3 – 4 cloves garlic, whole and unpeeled sea salt and freshly ground black pepper, to taste olive oil 250 g ricotta cheese, crumbled 1 mozzarella ball in brine, drained and torn a handful of basil leaves, roughly shredded Parmesan cheese, grated, for sprinkling
Cooking instructions: Preheat the oven to 230ºC. Arrange the vegetables and garlic on a large tray lined with baking paper. Season lightly and moisten with olive oil. Roast one shelf above the middle for about 30 minutes, until tender and starting to char. Meanwhile, cook the polenta according to the packet instructions. To assemble, spread half the polenta in an oiled baking dish. Cover with the roasted vegetables and a squirt of the soft, sweet garlic. Add the ricotta, mozzarella and basil. Cover with the rest of the polenta. Sprinkle with grated Parmesan and drizzle with olive oil. Bake at 220ºC, one shelf above the middle, for about 30 minutes or until pale golden. Variation: For a little more substance, add some cooked yellowtail along with the vegetables. Per serving: 1192.7kJ, 10.7g protein, 9.7g fat, 39.3g carbs
Wine: Bouchard Finlayson Blanc de Mer 2006

If you enjoy this you may want to try:

How to:

Make perfect polenta

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Polenta is the new pasta

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