Cooking Other Savoury

Polenta two ways: Creamy and Crispy

Polenta, some people love it and some people hate it. I always loved it but actually forgot it existed (sorry polenta) until I saw crispy polenta fries on the menu of a local pub. Gotta love vegetarian polenta recipes.

creamy poleta with mushrooms vegetarian recipe

An immediate desire to consume polenta in each and every way was lit inside me. An eternal fire that could only be satisfied by one thing: I had to cook polenta. It was decided. The polenta was bought, Jackson was advised and I shouted it from the roof tops ‘I’M MAKING POLENTA TONIGHT!!*”

Not really.. that last part happened inside my brain.

crispy baked polenta chips recipe

It was surprisingly easy to cook and as long as you actually follow the instructions. Sometimes I think I know best and ‘go with it’.. don’t do that. 

The creamed polenta was (as the name states..) creamy and smooth and the perfect base for lots of herby, garlicky mushrooms a top.

creamy vegetarian polenta and mushroom recipe

The fries were oven baked with fresh rosemary from my herb garden. They came out crunchy, crispy and tasty with the parmesan grated straight on top to melt.

I made a paprika dijonaise to go with the chips and I think I have found my perfect dipping sauce. If you make anything from this post, make this sauce.

crispy baked polenta chips

2 Tablespoons whole egg mayonnaise, 1 teaspoon Dijon mustard and a decent sprinkle of smoked paprika. Mix and enjoy. I didn’t leave a single drop of this sauce behind. Damn I love it. 

creamed polenta recipe vegetarian

Without further ado, here are my two favourite ways to eat polenta and I urge you to try at least one, if not two. Have you cooked with polenta? Are you for or against?

crispy oven baked polenta fries

NOTE: Cook your polenta as per packet instructions. I used 3 cups total and that game me enough for 4 serves of the creamy polenta and 2 serves of chips. It goes a long way!

ENJOY! Bec x 

p.s If you like this recipe please do me a solid and share it on some form of social media! You’ll rock my socks. 

 

Creamy Polenta and Mushrooms
Serves 2
Creamy Polenta with garlicky, herby mushrooms and parmesan
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Ingredients
  1. 1.5 cups polenta (other 1.5 cup for chips)
  2. 3 cloves garlic, crushed
  3. 10 mushroom cups, sliced
  4. 2 portobello mushrooms, sliced
  5. 1 tomato, diced
  6. freshy chopped lemon thyme
  7. freshly chopped rosemary
  8. dash of red wine vinegar
  9. salt and pepper
  10. olive oil
Instructions
  1. Cook the polenta as per packet instructions in a large pot over medium heat
  2. Whilst polenta is cooking, in a medium sized fry pan oven medium heat add some olive oil. When hot, add garlic and fry for 1-2 minutes until fragrant.
  3. Add the mushrooms and tomato and stir frequently. Cook for 4-5 minutes until they start to soften. Add the chopped herbs, dash of red wine vinegar and salt and pepper and let the moisture cook off.
  4. Once the polenta has cooked, add the 2 tablespoons of sour cream and some parmesan cheese.
  5. When polenta is creamy and cooked, plate up some creamy polenta and top with the mushroom mix. Garnish with a drizzle of olive oil, salt and pepper, fresh lemon thyme, parmesan cheese ad enjoy!
Notes
  1. The polenta solidifies at room temperature so be sure to serve immediately so it remains creamy and hot! It also doesn't freeze too well.
Dancing Through Sunday http://www.dancingthroughsunday.com.au/
Crispy Baked Polenta Fries
Crispy oven baked polenta fries with parmesan, rosemary and a paprika dijonaise.
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For the fries
  1. 1.5 cups polenta cooked as per packet instructions (I cooked in mine 1:1 water to stock ratio)
  2. ¾ cup parmesan cheese
  3. rosemary to season for baking and to serve
  4. olive oil
  5. salt and pepper
  6. baking paper
for the paprika dijonnaise
  1. 2 tablespoons whole egg mayonnaise
  2. 1 teaspoon Dijon mustard
  3. ¾ teaspoon smoked paprika
Instructions
  1. Once polenta is cooked and cooled, pour into a lightly greased baking paper lined tray. Pour evenly over the base of the tray and smooth with a knife.
  2. Place in the fridge for a minimum 45 minutes or up to 4 hours to solidify.
  3. Once polenta has set, remove from fridge and using a sharp knife, cut lengthways into 2cm strips/chips.
  4. Line chips on a baking tray and lightly brush/coat with olive oil. Sprinkle with rosemary, salt and pepper and bake in the oven at 200 deg cel (380 deg f) for 20 minutes or until crispy and lightly browned.
  5. Remove and sprinkle with the parmesan and extra herbs and salt if required.
  6. Serve with paprika dijonaise (just mix ingredients together and done) and enjoy!
Notes
  1. Sprinkle some sea salt and fresh herbs over the chips too for extra flavour
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

21 Comments

  • Reply Lucy @ Bake Play Smile November 13, 2015 at 6:46 am

    Oooh I will most definitely be making that sauce – and used polenta-inspired me! I adore polenta but never really make it at home. Now I want both of these! Thanks for linking up with Fabulous Foodie Fridays!

  • Reply Alexandra November 17, 2014 at 1:12 pm

    Love the idea of polenta fries. Never heard of that before. They look awesome! I’ll have to try it 🙂

    • Reply Bec November 17, 2014 at 1:27 pm

      They are delicious and something a little different 🙂 an excuse to eat lots? Yes!

  • Reply Nicole - Seeking Victoru November 11, 2014 at 8:06 am

    I am a fiend for polenta chips. I’ve cooked creamy polenta a bunch of times and just winged it, then I had it at a friend’s place when she stirred it for 20 mins- so much difference

    • Reply Bec November 11, 2014 at 8:09 am

      Hmmm! I will do that next time! I stirred mine a bit but not for 20 mins straight. Mmmmmmm now I want polenta chips

  • Reply Daniela @ FoodrecipesHQ November 8, 2014 at 8:18 pm

    I like polenta. It is very popular in northern Italy, a bit less in the south. I would definitely enjoy both the versions!

    • Reply Bec November 9, 2014 at 1:36 pm

      I didn’t get round to trying any when I was in Italy, tear. I suppose it was because I was hangin’ roung the south!

  • Reply Hannah November 8, 2014 at 2:39 pm

    These look sooo good!! Definitely going on the menu!!

    • Reply Bec November 9, 2014 at 1:35 pm

      Thankssssyou! x

  • Reply Thalia @ butter and brioche November 8, 2014 at 8:03 am

    I am a massive polenta fan.. definitely going to be trying both the creamy version and crisp chippies. I can’t decide which I like the look of best – I bet they’re equally as delicious!

    • Reply Bec November 9, 2014 at 1:23 pm

      They were equally as delicious but both had their own merits… mmm creamy…mmmm crispy!

  • Reply House in Tillford November 7, 2014 at 1:10 pm

    Your dishes came out great! Both look delish!

  • Reply The Friday Wrap | Nerdy Dirty Flirty 30 November 7, 2014 at 10:12 am

    […] always choose polenta chips if they’re on the menu. Now, I have a recipe to try at […]

  • Reply Katrina @ Warm Vanilla Sugar November 7, 2014 at 12:00 am

    Both ways look absolutely fantastic!! Gah! I need to buy me some polenta STAT!

    • Reply Bec November 7, 2014 at 10:06 am

      Do it do it! Polenta fries for everyone x

  • Reply lucinda November 6, 2014 at 1:54 am

    i love polenta, so easy! usually, i make it creamy with either pesto shrimp or as you have done, with mushrooms piled on top, but those fries look amazing!! that dipping sauce too!! i wouldn’t leave one drop behind either! 😉

    • Reply Bec November 6, 2014 at 10:50 am

      o0o0o pesto! Yum, I am making that next time!

  • Reply Emma @ Emma's Garden Grows November 5, 2014 at 5:16 pm

    Oh yes.

    I had forgotten polenta existed too until recently when I had a shitload of red capsicums ($1 for a kilo bag at the queen vic market thank you very much) and decided to make peperonata with it. Served said peperonata on creamy polenta and gave it to the fella without telling him what it was.

    He loved. I loved. It was alllll goooooood.

    • Reply Bec November 5, 2014 at 6:28 pm

      Perfect ending! On another note, I need to get myself dopwn to the Vic Markets. I LOVE capsicums.

  • Reply Jess November 5, 2014 at 12:01 pm

    I’ve always loved polenta fries with parmesan when we go out, but i have never known how to make them! Thanks for this 🙂

    • Reply Bec November 5, 2014 at 2:42 pm

      Well there you go! It was quite simple 🙂 Let me know if you make them x

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