Polenta Fries with I.P.A

2019-05-21T19:13:36+00:0021st May 2019|

Polenta or cornmeal is naturally gluten free. It is equally impressive in sweet or savoury dishes Inexpensive, and readily available, this versatile ingredient can play a key role in many Free- From recipes. To cook polenta, the grain is added to boiling liquid and stirred until it forms a porridge or mash. The choice of liquid can be stock, water, milk or even beer. The mix is cooked on top of the stove until it forms a custard- like mash. Served fresh from the stove creamy style with butter Parmesan and mixed herbs, a polenta mash pairs beautifully with Italian foods. Or you can add maple syrup, cinnamon and chopped apples to make a warming breakfast porridge. To make a lasagne-like bake, cool and set the savoury polenta mash on a baking tray or a spring form round cake dish. Experiment with a variety of fillings - my favourite is layers of roasted Mediterranean vegetables and feta cheese but a classic meat or vegan Bolognese filling works just as well. To create croutons or fries, cut the set polenta into strips or cubes and fry until crispy. To vary the flavours choose different seasonings, bases and spices. I love garlic, Read more