I've been told that the slow-cooking polenta is much more tastier, but seriously who has to time to sit in front of a stove and stir cornmeal for 2 hours these days...so quick-cooking (instant) polenta is good enough for me!
Like I said, its heaps easier if you make a huge batch when you have some time. I love this recipe because you can add stuff to it ad lib - this time around I added bits of bacon, oregano and caramelised onions. Tasted sooo good, mum stole half of mine and hence I tell you all to make a big batch haha.
Recipe adapted from Masterchef
500ml Chicken stock
1 cup instant polenta
Oil, for frying (don't need that much)
Additional things I added (Optional)
1/2 cup cooked bacon
1 onions, chopped, caramelised
1 tbsp oregano
1. Bring stock and water to the boil in a large saucepan over medium high heat. Slowly pour in polenta in a steady stream, stirring continuously until mixture thickens and boils. Continue cooking polenta, stirring for a further 10 minutes.
2. Add in additional ingredients (in this case bacon, oregano, onion), stir until combined. Make sure you scrape the bottom of the saucepan to prevent the polenta burning and sticking to the pan.
3. Pour polenta into a greased 2cm deep rectangular slice pan and refrigerate until firm and set. When polenta is firm, remove from tin and cut into 10 cm x 2cm long batons.
4. Heat oil in a frying pan. Cook polenta for 1-2 minutes or until crisp and golden; drain on absorbent paper towel. ALTERNATIVELY you can grill them on a grill pan without oil (still tastes great!)
|I had some with pork schnitzel and salad aswell - tasted amazing! |
Oh and a good glass of red =D
Enjoy =D xx