A recipe that will make you appreciate polenta for today’s post.
My husband told me “I don’t like polenta, don’t make it” I felt like I am missing out something so I was determined to make him change his mind. And I succeeded! He told me it was the best recipe he ever had. That was a big statement! I thought I’d share this recipe with you so you can also help someone to reconcile with polenta.
What he does not like in the polenta is actually its mushy texture. I needed to come up with a different presentation. But polenta fries are not an option. I occasionally deep fry my food, like 3 or 4 times a year. Deep fried food is so good but we kinda have to keep it to the minimum. Our arteries will be so grateful.
Ok, let’s get to the point that interests us!
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| Click on the photo above for the printable recipe |
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| Cliquer sur la photo ci-dessus pour imprimer la recette |
Ingredients:
- 150 g of polenta
- 1⁄2 liter of vegetable stock
- 30 g of grated parmesan cheese • 1 small roasted bell pepper
- 15 green olives
- 10 dried tomatoes in olive oil
- 1 tsp dried oregano
- Black pepper to taste
- Some olive oil
- Chop the green olives, the dried tomatoes, and the roasted bell pepper
- Bring the vegetable stock to a boil and transfer the polenta into the saucepan
- Reduce to medium heat and constantly whisk until the mixture thickens up – it has to be of the consistency of a custard. Turn off the heat
- Add in the chopped olives, tomatoes and bell pepper as well as the parmesan, the oregano, and the black pepper. Mix well
- Lightly oil a baking dish – preferably with right-angled corners – and pour in the mixture. Level with a spatula, cover and let it sit in the fridge for about 1 hour
- Turn on the oven at 360°F or 180°CDrizzle some olive oil on the polenta that should have firmed. Cut it into squares and transfer half of the preparation into another oiled baking dish. Space out the pieces of polenta
- Bake for about 10 to 15 minutes
- Serve on a bed of sautéed greens and salad
