Easy Creamy Polenta turned baked Polenta “fries” with the leftovers – adaptable for whatever the occasion and dietary requirements – can be made Vegetarian, Vegan or Flexi.
By popular demand after posting this photo of a recent lunch to my Instagram Story. Behold two recipes in one, or one recipe for two meals should I say?
Whatever your dietary preferences, always choose the highest quality ingredients because you deserve it. To quote an old friend, “Money spent on good food is never money wasted.”
By no means an expert, keep reading to get my tips and take on it or Jump to Easy Polenta – Creamy Polenta – Baked Polenta Chips Recipe.
What is creamy polenta?
Polenta purists would chase me right out of town for even considering the “instant” Polenta version I’m sure. Don’t worry, if you are opting for Organic as standard then it isn’t genetically modified Frankenfood. Instant or quick cook Polenta is simply Italian cornmeal that is more finely ground and therefore cooks very quickly (approx. 5 mins) compared to the long cook (approx. 40 mins) of the coarse version.
I tend not to try and make life more complicated than it needs to be. At least not when it comes to cooking Polenta dishes. Given the state of our food industries and the world at large, I cook to control the ingredients and quality of food that I eat, not to spend endless hours in the kitchen. Plus Polenta in all of its varieties really isn’t my fave thing to eat. I suppose a Polenta purist might argue that is because I opt for the easy quick-cook version. Personally, I would live off a combination of potato dishes and pizza if there were no repercussions but nutritional variety is key to health and maybe even the spice of life, as they say.Continue reading “Recipe: Creamy Polenta and Baked Polenta “Fries” aka Chips”