Polenta came from Italy and is made by finely grinding up a variety of corn called flint corn. It has a sweet flavour and is really adaptable - use in place of flour in cakes and biscuits, make a creamy porridge, use in place of rice or potatoes as a side, or let it set, then slice up and bake or fry.
Cooking with Polenta
I love this polenta with mushroom recipe. Its quick, easy and hearty!
Pop 1/2 cup dried porcini mushrooms into 2 cups of boiling water and keep in until they are soft - this could take 10-20 minutes. Then scoop them out, chop them and keep the water to one side. Heat up a good glug of olive or coconut oil on the pan and add the porcini mushroom and 450g sliced button mushrooms. Season and then cook for 10-15 minutes. Add 1/4 cup red wine, let it reduce for a minute or two, and then add 1 clove of minced garlic, 1/4 cup freshly chopped parsley and 1 cup of the reserved water, cook for another couple of minutes and then take off the stove. Then mix 1 cup of polenta with 3.5 cups of water, then 1/2 cup of milk of your choice, bring to a boil and then simmer. Keep stirring and you may need to add in another cup of water. The polenta should be coooked in 3-4 minutes. Stir in 1 tbsp butter and 1/2 cup grated parmesan, pop onto a plate and lay the mushroooms on top. This is a great winter warmer!
Polenta, Quick Cook - Organic
Ingredients: 100% Organic Maize
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.