Reconstructing the Polenta

The thing about making polenta is that if you don’t have a large family or invite all your friends round you will have to eat it twice. This is not a hardship. It’s really easy to make and can be reconstucted in many ways.

We grilled some little chubby courgettes from the garden, an aubergine and the slices of polenta and then we stacked them together with slices of buffalo mozzarella and basil. Whilst that was going on the cherry tomatoes that we had tossed in olive oil were roasting in the oven.

This was all surprisingly fast and easy – we were eating the polenta that we made the day before, and it was absolutely delicious.
grilled polenta, courgette, aubergine, mozzarella and basil with roasted cherry tomatoes
Polenta is ground maize/corn and in these recipes it’s cooked like a porridge.  poshed up with parmesan cheese and butter and spread out on a tray to cool. We then slice it into wedges, rub it with olive oil and grill it on a cast iron grill pan. Its delicious eaten with salads or as a main dish.

About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at View all posts by lettercollumkitchenproject

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