What is Polenta?
Polenta is ground cornmeal, and is both wheat and gluten free. It is rich in carbohydrates and insoluble fibre. I am a big fan of polenta, in all its bright yellow glory and its soft porridge-like texture. While I normally use polenta as a ‘soaker’ for curries or stews (in place of mashed potatoes), and have previously cooked it into pancakes, I wanted to try something different tonight.
- 2 Cups Chicken Stock
- 1/2 Cup Polenta
- 1/3 Cup Pitted Kalamata Olives, Chopped
- 2 tsp Fresh Thyme Leaves
1. Grease a 19cm square cake pan. Line base and sides with baking paper. Place stock in a saucepan over high heat. Cover. Bring to the boil. Add polenta. Reduce heat to low. Cook, stirring constantly, for 4 to 6 minutes or until polenta is thick. Stir in olives and thyme. Season with salt and pepper.
2. Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm.
3. Preheat oven to 200°C/180°C fan-forced. Remove polenta from pan. Cut in half to form 2 rectangles. Cut each rectangle into 2cm-thick chips. Place on a baking tray lined with baking paper. Bake for 15 to 20 minutes, turning halfway during cooking, or until golden and heated through.
Serve with grilled fish or barbequed chicken.
This article was shared with the author’s written permission. The article was originally shared on www.bakebikeblog.com.