Polenta, Quick Cook - Organic

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!