Soft, crispy or fried – however you like your polenta, we’ve got a recipe that’ll have you hooked!  

Polenta chips with prosciutto, Peppadew and Parmesan 

Serves 4-6

Ingredients 

2 cups vegetable stock
2 cups full-cream milk
1½ cups instant polenta
1 Tbsp lemon juice
½ cup Parmesan, shredded
1 Tbsp thyme, chopped
Salt, to taste
½ cup olive oil
Rocket leaves, to serve
70g prosciutto, to serve
½ cup Peppadew chutney, to serve
Parmesan shavings, to serve 

Method 

1. Preheat oven to 200ºC.
2. Line one baking tray with baking paper, and grease another.
3. In a pot over medium heat, bring stock and milk to a boil.
4. Whisk in polenta until smooth. Cook for another 8-10 minutes, stirring frequently.
5. Remove from heat and stir in lemon juice, Parmesan, thyme and salt.
6. Immediately transfer to the lined baking tray and smooth the surface.
7. Cover with cling wrap and refrigerate for 2 hours to firm up.
8. Slice polenta into chunky rectangles and place on a greased baking sheet.
9. Coat the chips with olive oil and bake for 20 minutes. Flip over and continue baking for another 20 minutes.
10. To serve, place the polenta chips on a platter. Top each chip with rocket, prosciutto, Peppadew chutney and Parmesan shavings.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Polenta toast with tahini yoghurt, chilli oil and a poached egg 

Serves 4

Ingredients 

For the polenta toast 

7 cups water
½ tsp salt
2 cups polenta
5 tsp olive oil  

For the tahini yoghurt 

½ cup low-fat plain yoghurt
3 tsp tahini paste
¼ lemon, juiced  

For the chilli oil 

4 tsp olive oil
1 tsp chilli flakes 

To serve
8 eggs, poached
Handful micro herbs 

Method 

1. For the polenta toast, bring the water and the salt to a simmer.
2. While stirring with a wooden spoon, gradually sprinkle the polenta into the water.
3. Cook for 15 minutes while stirring occasionally to ensure the polenta doesn’t stick to the bottom of the pot.
4. Grease two 20cm square tins with olive oil and line it with cling wrap. Pour the creamy polenta into the tins. Even the tops out so the polenta will set nice and flat. Allow to cool in the fridge for 1-2 hours until set.
5. Cut each of the set polenta portions into four squares, yielding eight squares in total.
6. In a pan, heat the olive oil to a high heat. Fry the polenta squares for 5 minutes on each side until crisp and golden on the edges and deep golden brown in colour.
7. For the tahini yoghurt, mix all the ingredients until smooth and set aside.
8. For the chilli oil, add the oil, chilli flakes and salt to a cold pan.
9. 9. Turn the heat to a low temperature and allow to infuse for 5 minutes. Turn off and allow to cool in the pan.
10. To serve, place two pieces of toast on a plate, cover with tahini yoghurt, followed by two eggs, chilli oil and micro herbs.

Cook’s note Freeze the cooked, cut polenta squares to keep polenta ‘toast’ at hand for when you feel like serving some. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za 

Bolognese meatballs with creamy polenta 

Serves 4-6

Ingredients 

For the sauce 

3 Tbsp olive oil
½ onion, chopped
1 clove garlic, grated
1 tsp dried origanum
1 Tbsp brown sugar
1 Tbsp tomato paste
1 tin chopped tomatoes
1½ cups beef stock  

For the bolognese meatballs 

500g beef mince
1 Tbsp breadcrumbs
1 clove garlic, grated
½ Tbsp dried mixed herbs 

For the creamy polenta 

1 tsp salt
1 cup polenta
¼ cup butter
½ cup grated Parmesan 

Method 

1. For the sauce, heat the oil in a pan over medium. Add the onion and fry for 5 minutes, until soft. Add the garlic, origanum, sugar and tomato paste. Fry for 2 minutes.
2. Add the remaining ingredients and simmer for 5-10 minutes, until reduced.
3. For the bolognese meatballs, add the ingredients to a bowl and mix until fully combined.
4. Use your hands to shape the mince mixture into meatballs.
5. Heat a pan over medium and dry-fry the meatballs until browned.
6. Transfer meatballs into the pan with the sauce and allow to simmer for 10 minutes, until cooked through. Season.
7. For the creamy polenta, bring 4 cups water and the salt to a boil in a large pot.
8. Gently sprinkle the polenta in, whisking continuously. Cook, while still whisking, until thickened and smooth.
9. Reduce the heat to low and mix in the butter and Parmesan. Allow to cook for 30 minutes, until done.
10. Serve immediately with bolognese

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Polenta-crumbed pork chops with roast broccoli and tomato sauce

Serves 4  

Ingredients 

For the tomato sauce and broccoli 

¼ cup olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
410g tin chopped tomatoes
1 tsp dried origanum
Salt and milled pepper
½ broccoli, cut into florets 

For the pork chops 

4 pork chops
150g polenta
2 Tbsp vegetable oil
40g butter
¼ cup breadcrumbs 

Method 

1. For the tomato sauce and broccoli, preheat oven to 200°C.
2. Heat 2 Tbsp oil in a pot over medium heat and fry the onion for 10 minutes, until translucent. Add the garlic and fry for 1 minute.
3. Add the tomatoes and the dried origanum and cook for 15 minutes, uncovered, until thickened. Season, then set aside.
4. Toss the broccoli in the remaining oil and season. Place on a baking tray and roast for 10-15 minutes, until slightly charred. Remove from the oven and set aside.
5. For the pork chops, season the chops and coat in polenta.
6. Heat the oil in a pan over medium heat and fry the chops for 2 minutes on each side, until golden brown.
7. Remove from the pan and place on a baking tray. Top with butter and breadcrumbs and Bake for 5-8 minutes, until cooked through.
8. Serve with the tomato sauce and roast broccoli.

Also read: 4 Hearty one-pan dishes perfect for weeknight dinners 

The post 4 Seriously tasty takes on polenta  appeared first on MyKitchen.

Dinner with a chance of bolognese meatballs? This dish makes a delicious weeknight dish and pairs perfectly with creamy polenta.

SERVES 4–6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the sauce
3 tbsp olive oil
½ onion, chopped
1 garlic clove, grated
1 tsp dried origanum
1 tbsp brown sugar
1 tbsp tomato paste
1 tin chopped tomatoes
1½ cups beef stock
For the bolognese meatballs
500 g beef mince
1 tbsp breadcrumbs
1 garlic clove, grated
½ tbsp dried mixed herbs
For the creamy polenta
1 tsp salt
1 cup polenta
¼ cup butter
½ cup grated Parmesan

METHOD
For the sauce
1. Heat the oil in a pan over medium. Add the onion and fry for 5 minutes, until soft. Add the garlic, origanum, sugar and tomato paste. Fry for 2 minutes.
2. Add the remaining ingredients and simmer for 5–10 minutes, until reduced.
For the bolognese meatballs
1. Add the ingredients to a bowl and mix until fully combined.
2. Use your hands to shape the mince mixture into meatballs.
3. Heat a pan over medium and dry-fry the meatballs until browned.
4. Transfer meatballs into the pan with the sauce and allow to simmer for 10 minutes, until cooked through. Season.
For the creamy polenta
1. In a large pot, bring 4 cups water and the salt to a boil.
2. Gently rain the polenta in, whisking continuously. Cook, while still whisking, until thickened and smooth.
3. Reduce the heat to low and mix in the butter and Parmesan. Allow to cook for 30 minutes, until done.
4. Serve immediately with bolognese meatballs.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Try new flavours with our ginger and chicken meatballs with mixed greens.

The post Bolognese meatballs with creamy polenta appeared first on MyKitchen.

These bolognese-stuffed brinjals are great for meal prepping. Simply make sure you have fresh veggies on hand and bolognese in the freezer. If you aren’t a big fan of brinjals, you can use large brown mushrooms, butternut or tomatoes as substitutes.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
4 brinjals
¼ cup olive oil
2 cups Bolognese sauce
2 tbsp butter
2 tbsp flour
Salt and pepper
1½ cups milk
½ tsp nutmeg
½ cup grated Parmesan

METHOD
1. Preheat oven to 180°C.
2. Cut the brinjals in half, then use a knife to score and scoop out the flesh, leaving a small border. Chop the removed flesh and set aside.
3. Fry the halves on each side until soft and browned, about 5 minutes. Remove from the pan.
4. In the same pan, fry the chopped flesh for 5 minutes, until soft and browned. Add the Bolognese and cook over low heat for 10 minutes.
5. For the béchamel sauce, melt the butter in a heavy-based pot. Remove from the heat and stir in the flour, salt and pepper until smooth. Gradually add milk, while whisking, until the sauce is smooth and free of lumps.
6. Add the nutmeg, return to low heat and cook for 5 minutes, until the sauce has thickened.
7. Fill brinjals with the Bolognese mixture, top with the béchamel and sprinkle with Parmesan. Store in the fridge until ready to eat.
8. Bake the stuffed brinjals for 40 minutes, until golden brown on top.

The post Bolognese-stuffed brinjals appeared first on MyKitchen.

These aren’t your average nachos! With only four ingredients, our baby marrow nacho bowls make amazing substitutes if you’re looking for a healthier alternative.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
±3 baby marrows (1 cup slices)
1 cup Bolognese sauce
¼ cup grated mozzarella
3 green chillies, finely sliced

METHOD
1. Preheat oven to 180°C
2. Deep-fry baby marrow slices until crispy. Season.
3. Spoon Bolognese into a dish and sprinkle mozzarella on top. Grill until the cheese is melted.
4. Sprinkle with chillies and serve with baby marrows.

The post Baby marrow nacho bowls appeared first on MyKitchen.

Using whole foods and vegetables can really bulk up a meal while adding some great flavours and nutrients. This bolognese baby marrow lasagne is no different!

SERVES 6 // COOKING TIME 

INGREDIENTS
For the béchamel
2 tbsp butter
2 tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk
For the lasagne
5 large baby marrows, sliced lengthways
Olive oil, to fry
1 L Bolognese sauce
½ cup grated mozzarella
3 tbsp grated Parmesan

METHOD
1. Preheat oven to 180°C.
2. Melt butter in a heavy-based pot. Remove from the heat and stir in flour, mustard, salt and pepper until smooth. Gradually add the milk until the sauce is smooth and free of lumps.
3. Return to the heat and cook on low for 5 minutes until thickened.
4. Fry baby marrow slices until golden.
5. Assemble the lasagne: Spoon some Bolognese into a baking dish, add layers of baby marrow, Bolognese, béchamel, then mozzarella. The last layer should be mozzarella.
6. Sprinkle with Parmesan and bake for 45 minutes, until the cheese is golden.

The post Baby marrow lasagne appeared first on MyKitchen.