Ingredient of the week: How to cook with polenta

It’s common, comforting and cheap.

Basically, polenta, a staple from Northern Italy, is made from cornmeal. Polenta usually gets cooked low and slow on the stove with any combination of water, milk, cream and butter. And even better, it’s a low-cost addition to, or star of, a filling meal!

Polenta can be eaten as a side or used in a variety of recipes, Italy-based chef Semone Noel explains.

Not only is it tasty, you might be surprised to learn that polenta is packed with nutrients. Polenta is rich in fibre and protein, and although it doesn’t contain large amounts of vitamins and minerals, it does contain some vitamin A — a powerful antioxidant essential for the immune system and many bodily functions.

Fibre is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation. It can also help you lose weight, lower cholesterol, and decrease your risk of developing Type 2 diabetes and cardiovascular disease.

Read more: The incredible health benefits of fibre and how to add more to your diet

Polenta is a tasty alternative to wheat-based staple foods as it’s made from corn, making it naturally gluten free — and like most starchy foods, it’s a great energy provider.

“It doubles in its volume once cooked, so a small amount can feed many,” Semone adds.

In addition to its health benefits, the complex carbohydrates in polenta helps stabilise blood sugar levels while giving you sustained energy.

Cooking with polenta across the globe

Creamy, chilled, baked or fried, polenta can be made in a variety of recipes.

“It can be used to make porridge, cakes, puddings and almost everything in between,” Semone explains. “Here in Italy, polenta is made using water or stock then olive oil and high quality Reggiano Parmesan to finish.”

She said polenta can also be cooked until firm, cut into squares for grilling, baking or frying.

Sounds tasty? Here’s a delicious polenta recipe to try!

Fried polenta

Ingredients

• 4 cups water
• 1 cup polenta
• 1 tbsp olive oil
• 1/2 cup Parmigiano Reggiano 
• Salt
• Ground pepper
• Olive oill

Method

1. Lightly oil a pan (roughly three cups).
2. Bring the water to a boil in large saucepan.
3. Slowly whisk in the polenta. 
4. Cover and cook over low heat, whisking often, until thickened, about 10 minutes. 
5. Stir in the olive oil and cheese, season with salt and pepper. 
6. While hot, pour into the dish. 
7. Let stand until room temperature and firm, about 30 minutes. Cover with plastic wrap and refrigerate overnight. 
8. Cut the polenta into 2-3 cm-thick slices. 
9. In a large non-stick skillet, pour in olive oil. 
10. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes each side. 

Do you enjoy cooking with polenta? How do you serve it?