Polenta tastes really nice soft like a mash or set and then pan fried as squares. In this recipe, I have used squares. I have specifically mentioned the brand of Polenta I have used as I have generally followed the instructions on the pack in terms of ratio of liquid to Polenta but modified the content of the liquid. Be aware that different brands of Polenta may have different liquid to Polenta ratios – just follow the instructions on the pack to make.
Hints & Tips
- Any stock can be used. I used chicken stock but vegetable stock can just as easily be used for a Vegan/Vegetarian dish.
- Add grated parmesan cheese for a cheesy truffle flavour.
- Fried mushrooms added to the Polenta also taste nice with the Truffle Oil.
- You can make the polenta without frying the squares and leave in the fridge for a day or so until needed. When ready to serve, pan fry on a low heat so they heat through.
- GF, DF, Veg, V, SF
- Category: Dairy Free, Gluten Free, Side Dishes, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
- 1 1/2 cups Marco Polo Polenta
- 1/2 cup Water
- 1 cup Stock
- Truffle Oil
- Olive Oil
Instructions
- Bring the stock to boil.
- Mix polenta with water to form a thin paste.
- Slowly add polenta mixture to boiling stock, stirring vigorously.
- Cook for approximately 20 minutes, continuing to stir. The polenta will gradually thicken. Add 2 tablespoons of olive oil and mix well.
- Add a dash of truffle oil, mix well and then taste. As the strength of truffle oil varies, you will need to add a dash, mix and taste until you have reached a nice flavour that is not too over powering.
- Pour the polenta into a 1.5cm deep rectangular baking tin and smooth until even.
- Allow to cool, then cut into squares.
- Heat a liberal splash of olive oil in a frying pan. Add polenta squares and fry until both sides are a golden brown colour. Serve immediately.
Leave a Reply