Polenta - quick and easy recipes

Polenta chips are a delicious side dish that can be served as an alternative to potatoes or french fries. They are crispy on the outside and soft on the inside, with a subtle corn that pairs well with a variety of dips and sauces.

A recipe for this perfect treat, easy to make from scratch!

Polenta, writes Chez Panisse’s Cal Peternell in Twelve Recipes, is “more ratio than recipe.” The standard is 4 parts water to 1 part polenta, simmered for 30 minutes. Be careful to add the polenta to the boiling water in a slow, steady stream with one hand as you whisk with the other—this will prevent lumps from forming. (If you end up with a few lumps despite your best efforts, don’t sweat it; it’ll still taste delicious.) Enriching it at the end with butter and cheese isn’t strictly necessary.

These polenta pizzas work equally well as a great appetizer or main course and are dead easy to make to boot! You just need some precooked polenta tubes, onions, sun-dried tomatoes, and walnuts (and whatever other toppings you’d like to add to the mix). Simply slice up the polenta tube into rounds, lay them out on a baking pan, pile on the toppings, and bake. The caramelized red onions mixed with the sun-dried tomatoes add a subtle sweet flavor and the walnuts add texture and some bitterness.

This is a kind of bread made with corn flour. It is characterised by the fact that it is quick to prepare as it does not need to be fermented, it is enough to prepare a simple corn flour dough and heat it in a frying pan. Go ahead and try it!

A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce.

This creamy, soft polenta is a delicious side dish or entrée! Because I pulse the cornmeal in the blender before I cook it, it comes together in no time, so it's perfect for busy nights