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Polenta, Quick Cook - Organic

Regular price £2.25
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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 mushroom polenta recipe. It's 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 cooked in 3-4 minutes. Stir in 1 tbsp butter and 1/2 cup grated parmesan, pop onto a plate and lay the mushrooms on top.

This is a great winter warmer!

Ingredients & Allergens

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.

Storage

Store in an airtight container in a cool, dry place, away from direct light and strong odours.

Nutritional Profile

 

Typical values per 100g

Energy

 

1512 kJ/
357 kcal

Fat, Total

– of which saturates

0.7 g

0.3 g

Carbohydrates

– of which sugars

78.0 g

0.4 g

Fibre

4.9 g

Protein

7.1 g

Salt

0.0 g

Product of

Italy / Belgium