A hearty corn porridge textured polenta with a sweet taste when cooked to perfection.
Sold in 1kg packs.
My lockdown winner...chop potatoes into chunky chips, par boil them for about 8 mins. Drain in colander and then shake with about 2 tablespoons of uncooked polenta. Pop in a prewarmed baking tray (with about 2 tablespoons of veg oil) and bake at top of oven for 30 - 40 mins, until crispy.
The polenta is also good in pastry and to make a gluten free lemon cake
Thanks for sharing Christine! That's great!!
This is such a versatile ingredient as well!