This Italian staple is a fast cook dual purpose wonder food. The first time round it’s creamy and mash like and you can serve it up with a meaty stew.
Make double what you need and leave the remainder of it in the fridge where it hardens,
Then you can make this lovely instant food – slice it up in rounds and fry to a crispy tasty base, side or into sticks as a good ol’ chip. It’s ground maize and naturally gluten free with good carotenoid content for bones, teeth and eyes. These are topped with spinach pesto and slow-roasted tomatoes.
- 250ml (add more if needed) water or stock
- 250g quick cook polenta
- Sprig Rosemary
- 25g butter or coconut oil
- 60g grated parmesan (optional)
For the toppings
- 1/4 cup pesto
- 1/2 cup sundried or slow roasted tomatoes
Pour the liquid into a large, heavy-based pan along with a pinch of sea salt and a rosemary sprig and bring to boil.
Then add the polenta in thin streams, whisking continuously. Stir for 2 or 3 minutes until it thickens.
Stir in the butter and cheese, if using. Serve warm as a delicious side like this.
Then create the pizza bites with the leftovers by placing in a cylindrical pot in the fridge overnight.
When hardened, slice or cut out ½ “ rounds and fry in a little oil in a pan. A few minutes on each side until brown and crispy.
Add pesto and tomatoes or other toppings you fancy like cheese, ham etc. And crunch away.