Polenta has humble origins as a peasant food, but there’s no denying its versatility in the modern kitchen. What is polenta served with? It makes for a wonderful creamy base for slow-cooked meats, and is an ideal crumbing agent for fried chicken. It makes a fine addition in cakes and desserts too – the honey, polenta and buttermilk-ricotta pudding is one of our favourites.
If you’re wondering how to make polenta, that depends on the variety. Yellow polenta – or cornmeal – is found more readily in supermarkets; the coarsely ground variety results in a thicker, fuller and creamier texture – our preference – while the finely ground stuff gives a looser viscosity. Instant polenta is good for speedy cook-ups, though it has a grainier texture, and you lose some of that prized nutty flavour in the express process. As for white polenta, make sure you put aside plenty of time – you’ll be stirring that pot for a good 30 minutes or so.
Here we have a comfort food polenta recipe served with large meatballs, plus creamy polenta served with roast pumpkin and a polenta-crust pie with bacon and tomato. As for sweet polenta recipes, you’ll find polenta puddings; ricotta cheese polenta and apple fritters; and a gluten free polenta cake made with ricotta and lemon-rosemary syrup. Whatever you choose, these recipes make polenta the hero, rather than the sidekick.
From biryani to baklava, the dishes that celebrate the end of Ramadan vary greatly between households. Here are some of our favourite Eid al-Fitr recipes.