Polenta is a medium-ground maize meal, traditionally used in Italian cooking. Being gluten free it can be a helpful food for those avoiding wheat, rye or oats. Quick and easy to cook, polenta can be boiled with water and served soft in place of mashed potato. Alternatively, pour the cooked polenta into a baking tray and allow to set, as in this Sage and Onion recipe. This can then be cut into squares and baked, to serve alongside a salad or soup. ‘Set’ polenta can also be used in place of toast and topped with a poached egg for a delicious breakfast. One benefit of this way of preparation is that it can be made in advance, and kept in the fridge ready to warm when needed.
Sage and Onion Polenta
To make 6 large squares
- 1/2 cup yellow Polenta flour
- 2 cups of water
- 1 onion finely chopped
- A small clove of garlic, crushed
- 1-2 teaspoons dried sage
- 1 teaspoon onion granules
- 2 tablespoons extra virgin olive oil
- Lo-Salt and black pepper
- Gently fry the chopped onion and crushed garlic in the extra virgin olive oil until soft
- Place the polenta and water in a small saucepan. Whisk well together and bring up to the boil, stirring all the time.
- Simmer for 2 minutes, continuing to stir
- Take the polenta off the heat and stir in the cooked onions and garlic
- Combine well, adding the sage, and seasoning
- Pour the mixture into a small pan or dish (about 15cm x 23cm). Smaller than this is fine- the squares will be thicker.
- Allow to cool thoroughly. Place in the fridge ready to gently fry or bake to warm when needed.
- Serve topped with pumpkin seeds or a drizzle made with Sacha Inchi or a dairy free pesto (recipes in my next blogs)
Keep an eye on future blogs for a grain-free, Cauliflower ‘Polenta’ recipe.