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.
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.
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.
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.
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.
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?
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.
- 1.5 cups polenta (other 1.5 cup for chips)
- 3 cloves garlic, crushed
- 10 mushroom cups, sliced
- 2 portobello mushrooms, sliced
- 1 tomato, diced
- freshy chopped lemon thyme
- freshly chopped rosemary
- dash of red wine vinegar
- salt and pepper
- olive oil
- Cook the polenta as per packet instructions in a large pot over medium heat
- 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.
- 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.
- Once the polenta has cooked, add the 2 tablespoons of sour cream and some parmesan cheese.
- 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!
- 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.
- 1.5 cups polenta cooked as per packet instructions (I cooked in mine 1:1 water to stock ratio)
- ¾ cup parmesan cheese
- rosemary to season for baking and to serve
- olive oil
- salt and pepper
- baking paper
- 2 tablespoons whole egg mayonnaise
- 1 teaspoon Dijon mustard
- ¾ teaspoon smoked paprika
- 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.
- Place in the fridge for a minimum 45 minutes or up to 4 hours to solidify.
- Once polenta has set, remove from fridge and using a sharp knife, cut lengthways into 2cm strips/chips.
- 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.
- Remove and sprinkle with the parmesan and extra herbs and salt if required.
- Serve with paprika dijonaise (just mix ingredients together and done) and enjoy!
- Sprinkle some sea salt and fresh herbs over the chips too for extra flavour