Angela Day
Polenta is a yellow Italian cornmeal made from dried, ground maize (corn), and is also the name given to the savoury cornmeal porridge that is made by mixing cornmeal with water and simmering and stirring until it thickens.
Polenta can be sweet or savoury. You can keep the preparation simple, with just water and butter, or enrich it with milk and Parmesan cheese.
Traditional polenta is typically simmered and stirred for about 45 minutes. Fortunately these days, quick-cooking and ready-made packaged polenta is available. It comes coarsely or finely ground. Both are treated the same, the coarse one being a little rougher in appearance.
Once cooked, polenta can be formed into various shapes and then fried, baked or grilled until crispy golden brown on the outside, and creamy-tender on the inside. It is also gluten-free so it is suitable for coeliac disease sufferers.
Polenta is so versatile, you can serve it for breakfast, lunch or dinner.
SAUSAGE AND MUSHROOM BAKED POLENTA
Serves 6-8
30ml olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
15ml dried oregano
500g pork sausages, casings removed
250g button mushrooms, sliced
125ml chopped fresh parsley
1.2 litres of water
salt and pepper
375ml coarse polenta
45ml butter
125ml grated Parmesan cheese
125ml grated mozzarella
125ml grated cheddar
Preheat the oven to 180°C. Lightly grease an ovenproof casserole dish. Heat the oil in a pot and fry the onion, garlic and oregano for 5 minutes.
Add the sausage meat and brown well. Break up the meat with a wooden spoon.
Add the sliced mushrooms and cook for a further 5 minutes. Stir in the chopped parsley. Set aside.
Meanwhile, pour the water in a pot over medium-high heat and season with salt and pepper. Whisk the polenta into the water to prevent lumps, and then bring it to the boil.
Reduce the heat and cook for another 5-7 minutes, until thick.
Stir in the butter and Parmesan and mix well to combine.
Pour half the polenta in the casserole dish and smooth with the back of a spoon. Add half of the sausage mixture on top of the polenta, followed by half the mozzarella and cheddar.
Cover with the rest of the polenta, sausage mixture and cheeses.
Bake for 20-25 minutes until golden and bubbly.
POLENTA, BROCCOLI AND FETA TART
Serves 6-8
15ml olive oil
750ml water
5ml salt
500ml fine polenta
125ml grated Parmesan
60ml chopped fresh chives
300g broccoli, cut into small florets
1 disc of feta, crumbled
125ml grated cheddar
3 eggs, beaten
250ml cream
5ml Dijon mustard
salt and pepper
Preheat the oven to 190°C. Grease, with olive oil, a 25cm tart tin with a removable base.
Add the water to a pot with the salt and slowly whisk in the polenta over a medium high heat. Bring to the boil, turn down the heat, cover with the lid and cook for 5 minutes.
Remove from the heat and stir in the Parmesan and chives. Set aside and cool for 10 minutes.
Spoon the polenta into the tart tin. Keep a few tablespoons to mend any cracks that might appear after cooking.
Using wet, clean hands, spread it evenly over the bottom and sides to about 4mm thickness.
Bake until dry and crisp around the edges, about 30 minutes. Remove from the oven.
If there are any cracks, fill with the reserved polenta.
Blanch the broccoli in boiling water for 2 minutes, drain well and lay atop the polenta.
Sprinkle with the crumbled feta and grated cheddar.
In a jug, whisk the eggs, cream, mustard, salt and pepper, and pour evenly over the broccoli and cheeses.
Reduce oven to 180°C. Bake for 35-40 minutes, until golden and just set.
HUSH PUPPIES
Makes about 25
250ml fine polenta
160ml flour
10ml baking powder
3ml salt
310ml buttermilk
1 egg, lightly whisked
400g tin of corn kernels, drained
1 bunch of spring onions, finely sliced
1 red chilli, seeded, finely chopped
125ml chopped coriander
vegetable oil, for deep-frying
sweet chilli sauce, for serving
Combine the polenta, flour, baking powder and salt in a bowl.
Whisk together the buttermilk and egg and add to the dry ingredients. Stir to combine.
Stir in the corn, spring onions, chilli and coriander.
Add oil to a large saucepan or deep fat fryer and heat to hot.
Carefully drop tablespoons of polenta mixture in batches of 3 or 4 into the hot oil and cook for 2-3 minutes, turning occasionally, until golden and cooked through.
Drain on paper towels. Serve hot with sweet chilli sauce.
ROSEMARY POLENTA BISCUITS
Makes 24
250ml flour
60ml fine polenta
125ml castor sugar
160g butter, chopped
2 egg yolks
zest of 1 lemon
15ml fresh rosemary, finely chopped
Combine the flour, polenta and sugar in a processor. Add the butter and process until it resembles breadcrumbs.
Add the egg yolks, zest and rosemary and mix to form a smooth ball of dough.
Tip onto a lightly floured surface and roll into a sausage shape.
Wrap in cling film and place in the freezer for 10-15 minutes.
Once firm, remove from the freezer, unwrap and cut into rounds about 0.5cm thick.
Place on a baking tray and bake at 180°C for 15 minutes or just until golden.
JAM POLENTA SQUARES
Serves 6-8
400g tin of strawberry jam
grated rind and juice from 1 orange
10ml lemon juice
30ml dried cranberries
500ml flour
10ml baking powder
180ml fine polenta
125ml castor sugar
125g butter
2 eggs
5ml vanilla essence
lightly beaten egg, for brushing
60ml flaked almonds
whipped cream, to serve
Preheat oven to 170°C. Grease a 22cm fluted tart tin with removable base.
Combine the jam, orange rind and juice, lemon juice and cranberries in a bowl and mix well.
Combine the flour, baking powder, polenta and sugar in a processor.
Add the butter and pulse until it resembles breadcrumbs.
Whisk together the eggs and vanilla and add to the flour mixture. Process until it just comes together.
Turn onto a lightly floured surface and knead gently until smooth.
Divide the pastry in half.
Roll out one pastry half to 5mm thickness and line the base and sides of the prepared tin. Trim excess pastry.
Pour the jam mixture evenly over the pastry.
Roll out the remaining pastry and place over the filling. Press to seal. Brush with beaten egg and sprinkle with flaked almonds.
Bake for 30-35 minutes until golden.
Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.
Serve with whipped cream.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.