Jen’s Baked Polenta Poles are a healthy alternative to crisps and hot chips for these balmy summer evenings we now have.
- 2 to 3 teaspoons olive oil
- 2 and 1/2 cups water
- 1 teaspoon salt
- 1 cup polenta
- 1/2 cup baked, peeled and mashed sweet potato
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- Brush a baking dish (10 cm x 10 cm square or similar volume rectangle, straight edges rather than curved as with oval or round dish) with 1 teaspoon of olive oil
- In a large pot, bring water to boil with salt
- Once boiling, reduce heat to low and whisk in the polenta slowly, constantly stirring for 10 to 15 minutes or until thickened
- Away from heat, add sweet potato mash, butter and Parmesan
- Spread mixture evenly into your baking dish, allowing it to cool completely. For forward planners, you can even make this the day before and leave in the fridge overnight for next day’s head start
- Remove polenta mix from baking dish (in its now firmly moulded shape) and slice into wedges (into whatever width you like to munch)
- Brush wedges with olive oil, place onto a baking sheet and bake for 30 minutes in a 220 degree pre heated oven, remembering to flip halfway
- Season with your choice of below or try them all!!!
Cost: Around $6 member price for the whole recipe.
The Best Bit – 6 Ideas for Polenta Pole Toppings
- 1/2 teaspoon Smoked salt, 1/2-1 teaspoon normal salt
- 1 teaspoon Celtic Sea salt, 1 teaspoon brown sugar, half teaspoon pink black and green peppercorns medley
- Chinese five spice
- 1 teaspoon toasted fennel seeds, 1 teaspoon Himalayan rocksalt, half teaspoon of pepper
- 2 teaspoons of Zaatar
- 2 teaspoons of home-made dukkah (seed, nut and spice mix, look online for a range of recipes)
These are delicious either hot or cold. So they make great healthy snacks either at home or in your Ever Eco Bento snack pack. If you are stuck in thinking of other ways to use polenta then try:
- As a creamy mash (substitute for potatoes)
- Muffins and slices (savoury or sweet)
- As, or added to, crust / coatings on things like schnitzel, chicken whatever people crumb and shallow fry
- Once cooked, lightly fry, crumble and sprinkle over veggies or salads or soups (with or without seeds and nuts) for textured toppings
These are delicious either hot or cold. So they make great healthy snacks either at home or in your Ever Eco Bento snack pack.
This recipe is a creation by Jennifer Sargent from Zing Fresh, using only organic ingredients that are all available at your Co-op. 🙂