Polenta NON GMO (5kg)

How to cook Polenta

• 2 cups Polenta
• 2 tsp. Mary-Ann’s Veg Stock Powder (optional)
• 2 tsp sea salt or any of Mary-Ann’s Seasoning Salts
• 4-6 cups water

Place the water in a good-sized pot with salt and bring to the boil, or add the polenta to cold water and bring to the boil stirring constantly to prevent lumps forming. When boiling, turn the heat down to simmer and stir in the polenta, slowly – just a little at a time all the while stirring well. Add a little extra boiling water if the mix is too difficult to stir. Place the lid on and keep it on, while you simmer gently. Stir every 5 minutes, adding water if needed – a little at a time. Remember, Polenta is a traditional Italian dish and as such loves to be touched – so stir often. After 45-60 minutes stir well and either serve as is  OR with a vegetable-based sauce, or just olive oil and any one of Mary-Ann’s 3 Salts. Or, pour out on a large flat clean surface and spread until about 1 cm thick. Cut into bread-sized slices and grill or toast as needed or use as a base for pizza. Or, cut into finger sized strips and grill in an oven on a nonstick sheet until golden brown and serve as polenta chips or fingers. Or, cube and grill until golden brown or use in soups or salads as croutons. Or, serve as a porridge. Or, serve sweet as a waffle – take a slice – toast or grill it until golden brown, serve with cashew or coconut cream, honey or maple syrup and cinnamon.

Tickle your Italian side with this polenta recipe!
Tossed Polenta and Mushrooms

• 2 cups of Polenta
• 5 cups water
• 1 tsp. salt

Place the water and salt in a pot and bring to the boil. Add the polenta or corn meal and cook for 45 minutes. Place on a baking tray, or board or countertop and spread flat to about 1 cm. Once cool, cut into strips and grill in a hot oven until lightly browned.

• 2 – 3 cups sliced mushrooms
• 1⁄2 – 1 tsp. Mary-Ann’s Seasoning Salt
• 1 tsp. oregano dried or fresh
• 3 – 4 sweetcorn cut off the cob
• 1 – 2 Tbsp Mary-Ann’s EVOO

Place the above ingredients (except olive oil) in a pot and simmer for 10 – 15 minutes. Remove from heat and toss with the olive oil. Gently toss over the strips of polenta.

Or try this one!

Polenta Caper

• 1 cup Polenta
• 1 tsp. oregano
• 1 tsp Mary-Ann’s Garlic & Herb Salt
• 1 Tbsp. capers, rinsed and chopped
• 2 Tbsp olives, seed removed
• 2 tomatoes, chopped
• 1 cup peas, lightly cooked
• 2 Tbsp cold pressed olive oil

Cook the Polenta (with the oregano and salt) according to the instructions on the pack. Spread on a tray or flat surface, press flat to 1 cm and allow to set. Cut the Polenta into cubes, place in an oven-proof dish, and place in the oven (250° C) for 15-20 minutes or until lightly grilled. Add the rest of the ingredients, toss, and serve.

Check out our recipe books for more polenta recipes!