A-maize-ing grain: polenta

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A-maize-ing grain: polenta

Often overlooked, polenta is a surprisingly versatile staple. Try these ways with it.

In its purest form
“With a dab of butter and a melting cloud of Parmean” -à la Hugh Fearnley-Whittingstall.

Try: cheesy polenta

As a main
April Bloomfield stirs kale purée, Parmesan and marscapone into her. In Umbria, it’s mixed a tomato-based sauce and cannellini beans.

As porridge
Café des Artes in Franschhoek serves it with butter and honey.
Polenta porridge
Try: polenta porridge

In wedges
Allow cooled polenta to set and use as you would bruschetta

Instead of breadcrumbs

For extra-crispy roast potatoes, or as a batter for chicken or fish.

Try: Parmesan and polenta roast potatoes

For chips
Jamie Oliver does a spectacular baked version with a hot pesto dip

To bake moist cakes
Polenta adds what Nigella Lawson calls “flavoursome grittiness”.

Try: gluten-free chocolate polenta cake or citrus-and-thyme polenta bundt cake.

In pastry
Yotam Ottolenghi’s famous tarts and fruits galettes owe their crunch to his inspired addition of polenta to shortcrust pastry.

Browse polenta recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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