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.

Samoosas will always be a South African favourite, so we thought we would give it a try with these cheesy Peppadew and corn samoosas.

MAKES 25 // COOKING TIME 50 min

INGREDIENTS
For the samoosas
1½ cups grated Cheddar
½ cup corn kernels
⅓  cup chopped Peppadews
2 spring onions, chopped
1 tbsp chopped coriander
1½ tsp curry powder
½ tsp cumin
25 samoosa wrappers
3 tbsp flour mixed with
2½ tbsp water
For the herb sauce
⅓  cup yoghurt
Juice of 1 lemon
1½ cups coriander
¾ cup mint
½ cup parsley
2 green chillies, chopped
1 garlic clove, grated
½ tsp sugar
1 tbsp water

METHOD
For the samoosas
1. Mix the Cheddar, corn kernels, Peppadews, spring onions, herbs and spices together. Season.
2. Drop a tablespoon of filling onto the bottom left corner of a samoosa wrapper. Fold up and over into a triangle shape, making sure the corners are sealed and the filling is completely covered.
3. Seal the edges with the flour-water mixture. Repeat with the rest of the wrappers and filling.
4. Heat enough oil to deep-fry over medium-high heat. Fry the samoosas in batches until golden brown and crispy. Drain on a paper towel.
For the herb sauce
1. Add all the ingredients to a food processor and blend until smooth. Serve with the cheesy Peppadew and corn samoosas.

Top Tip
Keep your samoosa wrappers under a damp tea towel while you work so that they don’t dry out while you’re wrapping the other samoosas.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Our biltong and roast pepper calzones are another local classic.

The post Cheesy Peppadew and corn samoosas appeared first on MyKitchen.

Freeze these savoury cheesy muffins with Peppadew, tomato and feta in airtight containers and defrost one when you feel like having a snack.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the nut crumble
¼ cup wholewheat flour
2 tbsp olive oil
¼ cup walnuts
2 tsp chopped parsley
1 tsp lemon zest
For the cheesy muffins
2 cups wholewheat flour
2½ tsp baking powder
1 cup milk
2 eggs
1 tbsp olive oil
⅓  cup cherry tomatoes, quartered
½ cup crumbled feta
⅓  cup Peppadews, chopped
1 tbsp parsley
1 tbsp chopped chives

METHOD
For the nut crumble
1. Rub the flour and olive oil together until crumbly.
2. Mix through the remaining ingredients and set aside.
For the cheesy muffins
1. Preheat oven to 180°C. Line a muffin tray
2. Mix flour, baking powder, and some salt and pepper together.
3. In a separate bowl, whisk together the milk, eggs and olive oil. Add to the dry ingredients and mix until well combined.
4. Fold through all of the remaining ingredients.
5. Spoon the batter into the prepared tray and top with the nut crumble.
6. Bake for 25–30 minutes, until cooked through.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

Did someone say health check? If you’re keen for a more filling breakfast, go for our savoury caprese salad waffles!

The post Savoury cheesy muffins with Peppadew, tomato and feta appeared first on MyKitchen.

These polenta chips with prosciutto, Peppadew, Parmesan and rocket are making us reminisce summer and all those wonderful social memories!

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
2 cups vegetable stock
2 cups full-cream milk
1½ cups instant polenta
1 tbsp lemon juice
½ cup Parmesan, shredded
1 tbsp fresh thyme, chopped
Salt, to taste
½ cup olive oil
Rocket leaves, to serve
70 g 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, and stir 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 film 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

Make this key ingredient the theme for night and serve our lamb shank on soft polenta as your main.

The post Polenta chips with prosciutto, Peppadew and Parmesan appeared first on MyKitchen.

Snacks for the little ones, dinner party appetisers, padkos for the road… The options are endless for these yummy meatball sliders!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
1 kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 garlic cloves , peeled and crushed
1 tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500 g mince
⅓  cup flour
2 tbsp flaxseed
4 Peppadews + to garnish
¼ cup mayonnaise
Salad greens, to serve

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

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

Have some leftover meatballs? Enjoy them with pitas and salted yoghurt in this great lunch recipe.

The post Meatball sliders with mayo and peppadew appeared first on MyKitchen.

This beautifully plated and fancy-sounding dish will come together in mere minutes with ingredients from the ready-made section of your local supermarket. Serve this gorgeous pumpkin soup to start the next time you have guests over and they’ll think you’ve been slaving away for hours. But don’t worry, we won’t tell…

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
500 g ready-made pumpkin soup
1 mini baguette
½ cup plain cream cheese
200 g smoked snoek, deboned and flaked
100 g artichokes, chargrilled and marinated
4 Peppadews, thinly sliced
80 g sugar snap peas, steamed
Micro-rocket, to garnish

METHOD
1. Warm the soup over medium heat.
2. Cut the baguette in quarters so you have four long, thin slices. Toast the slices.
3. Put the cream cheese in a piping bag and pipe on to each piece of bread in dollops.
4. Arrange the snoek, artichokes, Peppadews and sugar snap peas between the dollops of cream cheese. Garnish with micro-rocket.
5. Divide the warm pumpkin soup between four bowls and serve with the crostini.

The post Pumpkin soup with smoked snoek and Peppadew crostini appeared first on MyKitchen.