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.

To ensure your bounty of veggies goes the extra mile (before they go limp!), try pickling them. This not only helps the veggies to keep their crunch, but also imparts so much flavour and the uses are endless! Try them in salads, sandwiches or enjoyed as is on your favourite cheeseboard or snack platter. 

Broccoli omelette with spanakopita filling

Serves 4 

Swap out broccoli for baby marrow or shaved cauliflower if you prefer.

Ingredients 

Olive or canola oil for frying
1 red onion, sliced
1 packet (400g) tenderstem broccoli, halved lengthways
2 Tbsp Dijon or wholegrain mustard
1 cup milk or cream
2 cups grated mozzarella
12 eggs, separated
Salt and milled pepper
½ packet (150g) baby spinach
2 discs feta, crumbled 

Method

1. Heat a glug of oil in a medium-sized pan and sauté onions. Remove and set aside.
2. Add 6-8 halved broccoli stems to the same pan and brown for 2 minutes. Set the pan aside. 
3. Whisk 1 tsp mustard and ¼ cup each milk and mozzarella with 3 egg yolks in a bowl.
4. In a separate bowl, lightly whisk 3 egg whites until they are fluffy and have tripled in volume. Season.
5. Place the pan back onto the heat. Fold egg whites through the egg yolk mixture and pour over broccoli in the pan.
6. Fry the omelette for about 2-4 minutes, swirling the pan occasionally, while lifting the sides with a spatula to ensure the egg cooks evenly.
7. Add ¼ of the spinach, an extra handful of mozzarella, some crumbled feta and the sautéed onion.
8. Fold the omelette to enclose filling and cover with a lid for 1 minute to steam, allowing the cheese to melt. 
9. Transfer t o a plate and repeat the process with remaining ingredients to make 3 more omelettes.
10. Serve warm, sprinkled with some fresh herbs and seasoning if you prefer.

Oven-baked polenta with mushrooms and tomato

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan.  

Ingredients 

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Swiss chard and tomato pizza

Serves 4 

Bulk this up by topping pizza with shaved fennel, onion slices or cubed butternut or pumpkin.

Ingredients 

500g store-bought bread dough
1 Tbsp Dijon or wholegrain mustard
2 Tbsp tomato paste
1 tsp dried mixed herbs
Pinch of sugar
1 packet (300g) Swiss chard, shredded
2 cups grated white Cheddar
Salt and milled pepper
3 salad tomatoes, chopped
2 Tbsp chopped fresh parsley 

Method

1. Preheat oven to 200°C.
2. Roll out dough on a lightly floured surface into a large circle of about 4mm thick.
3. Combine the mustard tomato paste and dried herbs and sugar, then generously spread onto pizza base.
4. Place the base on to a greased and lined baking tray and bake for about 5-6 minutes.Remove from the oven.
5. Scatter the base with Swiss chard and cover with grated white Cheddar. Season well. 
6. Bake for about 6-8 minutes or until the crust is golden and the cheese has melted.
7. Top with fresh tomato and sprinkle with parsley.
8. Slice and serve immediately. 

Curried dhal

Serves 4 

Swirl some coconut cream or milk through the dhal for added flavour.

Ingredients 

2 glugs canola oil
3 onions, chopped
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground turmeric
¼ cup curry powder
2 Tbsp ground coriander
2-3 sprigs fresh or dried curry leaves
2 cups dried lentils
3 cups vegetable stock
1 can chickpeas, drained
1 head cauliflower, broken into small florets
Handful fresh coriander, chopped
Salt and milled pepper 

For serving 

Tomato and onion sambal
Plain yoghurt
Naan, roti or flatbreads 

Method

1. Heat a glug oil in a large pot over low heat and fry onions, garlic, ginger and turmeric for 5 minutes.
2. Stir through half the spices and all the curry leaves and fry for another 3-5 minutes. Add a splash of water if the mixture starts to catch.
3. Add lentils and stock to pot and simmer for 15-20 minutes, stirring it occasionally.
4. Preheat oven to 180°C.
5. Place chickpeas and cauliflower onto a baking tray, drizzle with oil and sprinkle with remaining spices. Toss to combine.
6. Roast for 20 minutes or until golden.
7. Stir roasted cauliflower, chickpeas and fresh coriander through dhal and season well.
8. Serve with tomato and onion sambal, plain yoghurt and naan, roti or flatbread.

Moroccan cauliflower

Serves 4 

Add a can of lentils, beans or chickpeas to the sauce to bulk up this meal. 

Ingredients 

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 heads cauliflower
3 Tbsp olive oil
Salt and milled pepper 

For the sauce 

1 can coconut milk
½ cup vegetable stock
1 sachet butter chicken paste
1 Tbsp tomato paste
1 Tbsp ground turmeric
1 lemon, juiced 

For serving 

¼ cup flaked almonds, toasted
¼ cup cranberries
Handful coconut flakes, toasted
1 lemon, zested
Handful fresh mint and parsley, chopped
8 mini pitas, toasted 

Method

1. Preheat oven to 200°C.
2. Crush the coriander, cumin and mustard seeds in a pestle and mortar or with the back of a spoon.
3. Place cauliflower into a deep roasting dish, drizzle with oil and sprinkle with crushed seeds. Season well.
4. Roast for 20 minutes or until lightly golden.
5. In a separate bowl, whisk together all the sauce ingredients. Season well.
6. Pour the sauce around the cauliflower, return it to the oven and roast for another 10-15 minutes or until cooked through.
7. Combine the almonds, cranberries, coconut, lemon zest and herbs and scatter over the cauliflower.
8. Serve the cauliflower with a generous helping of sauce and toasted pitas.

Vegetable barley risotto

Serves 4 

Both barley and millet make great substitutes for arborio rice, as you can cook them in the exact same way. 

Ingredients 

2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and trimmed
2 carrots, chopped
3 cloves garlic, chopped
2 dried or fresh bay leaves
Handful fresh thyme
1 cup raw barley or millet
¼ cup white wine
6 cups vegetable stock
Salt and milled pepper
½ cup cream
⅓ cup grated Parmesan
2 Tbsp butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (250g) vine or cherry tomatoes
Parsley or watercress, for serving 

Method

1. Heat oil in a large pan or pot and sauté onions, leeks, carrots and garlic for 3-5 minutes.
2. Add the bay leaves, thyme and barley and cook for about 2-3 minutes.
3. Pour in wine if using, while stirring and cook for about 3-4 minutes.
4. Add about ⅓ cup of stock at a time while stirring, allowing it to fully absorb in the barley before pouring in the next addition. Repeat process with remaining stock.
5. Stir continuously for 25-30 min over a medium-low heat until stock has been absorbed and barley has cooked through.
6. Remove and discard bay leaves and thyme stalks.
7. Season and stir through cream and Parmesan.
8. Heat butter in a separate pan and fry mushrooms and tomatoes for 2-3 minutes.
9. Stir mushrooms, tomatoes and parsley through risotto and cook for a further 1-2 minutes.
10. Serve the risotto garnished with fresh herbs and extra grated Parmesan.

Words by: Chad January
Photographs: Recipes and styling: Fresh Living Magazine 

The post 4 yummy ways to use your leftover veggies appeared first on MyKitchen.

Mushrooms not only pack an umami punch, but they’re also low in calories and full of fibre, potassium, and vitamin C. Here are the basics: 

Choose mushrooms with a full-bodied shape, smooth caps and no bruises or discoloration. Skip any that have a slimy appearance and soft texture. 

Before using, give the mushrooms a scrub with a clean damp cloth to remove dirt. Don’t rinse them: mushrooms are very absorbent so all that water will end up in your pan as extra liquid.  

Cooking Tips 
– Fry at a high heat with a generous glug of water, oil or butter to create that golden sear.
– Patience is key here. When frying, stir them as little as possible to encourage them each to caramelise for an added depth of colour and umami flavour.
– Fry the mushrooms in small batches so that each one gets a chance to brown evenly, cook through and make their own mark on your meal. 

Oven-baked polenta with mushrooms and tomato 

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan. 

Ingredients

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Baked mushroom arancini 

Makes 18-20 

Save time and deep-fry each arancini in hot oil for about 3-4 minutes. 

Ingredients

2 Tbsp olive oil
2 cloves garlic, chopped
1 punnet (250g) white button mushrooms, chopped
2 cups cooked risotto
3 Tbsp chopped fresh parsley or thyme
Salt and milled pepper
1 cup flour
2 eggs, whisked
1 cup panko or regular breadcrumbs  

For serving 

Dipping sauces (such as mustard or fresh tomato sauce)
Fresh parsley or thyme 

Method

1. Heat oil in a large pan and fry garlic and mushrooms for about 3-5 minutes. Set aside to cool.
2. In a large bowl, combine mushroom and garlic, cooked risotto and fresh herbs. Season.
3. Shape mixture into golf-sized balls and chill in the fridge for about 30 minutes.
4. Coat each ball in flour, then dip into egg wash and finally in breadcrumbs.
5. Preheat oven to 180°C.
6. Place arancini onto a greased and lined baking tray in a single layer.
7. Bake for about 15-18 minutes or until they are golden and heated through.
8. Serve while hot with your favourite dipping sauce and scattered with fresh herbs.

Mushroom, asparagus and pea tart 

Serves 4 

Make these in smaller round tart tins for your next brunch or afternoon tea soirée.  

Ingredients

1 roll puff pastry, defrosted
1 tub cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter 

Method

1. Preheat oven to 200°C.
2. Roll pastry out onto a lightly floured surface to about 2mm thick.
3. Press the pastry into a greased 23cm rectangular loose-bottomed tin. Gently prick the base with a fork.
4. Combine crème fraîche, mustard and herbs. Season well.
5. Spread mixture over pastry base and bake for 10 minutes.
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season.
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes.
8. Slice and serve while warm.

Mushroom, corn and sundried tomato French toast 

Serves 4 

Swap out ciabatta for farm-style loaf, sourdough or regular white bread if you like. 

Ingredients

Glug olive oil
1 punnet (250g) white button mushrooms, sliced
1 Tbsp butter
3-5 sprigs fresh thyme
8 thick slices ciabatta
¼ cup plain cream cheese
½ can corn kernels, drained
½ packet (125g) sundried tomatoes, drained and chopped
8 large eggs, whisked
¼ cup milk
2 Tbsp chopped fresh parsley
Salt and milled pepper
Canola oil for frying 

Method

1. Heat oil in a large pan and sauté mushrooms for 3-5 minutes.
2. Add butter and thyme, and fry for another 2 minutes. Remove and set aside.
3. Place 4 slices of ciabatta onto a chopping board and spread each slice with cream cheese.
4. Divide cooked mushrooms, corn and sun dried tomatoes between each slice.
5. Top with remaining ciabatta slices to enclose and form a sandwich, pressing down to secure the filling
6. Whisk together eggs, milk and parsley until combined. Season well.
7. Heat oil in a large pan.
8. Carefully dip each sandwich into egg mixture, making sure to coat evenly and fry for about 3-4 minutes per side until golden.
9. Slice and serve immediately.

Words by: Chad January
Photographs: Recipes & Styling: Fresh Living Magazine 

The post 4 delicious ways with mushrooms appeared first on MyKitchen.

Try a different side for dinner tonight! Instead of having regular fries made from potatoes, why not try our yummy polenta fries?

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 ml veg or chicken stock
250 ml polenta
70g butter
3 tbsp grated Parmesan
2 tbsp chopped chives
Zest and juice of 1 lime
Salt and pepper
250 ml flour
Vegetable oil, to deep-fry
Mayo or sour cream, to serve

METHOD
1. Bring stock to a simmer in a pot over medium heat.
2. Add polenta in a thin, steady stream, whisking constantly.
3. Reduce the heat to a gentle simmer and cook the polenta, stirring frequently, for about 15 minutes, until thick and smooth.
4. Remove from heat and whisk in the butter, Parmesan, chives, and lime zest and juice. Season.
5. Pour into a lightly greased baking tray. Place in the fridge to set for 2 hours, until firm.
6. Remove the polenta from the fridge and slice into fingers.
7. Season the flour with salt and pepper. Dust the polenta fingers with the flour. Deep-fry for a few minutes, until golden and crispy.
8. Serve with mayonnaise or sour cream.

Tomato salsa and tortilla chips are the perfect movie snack and are great for giving your guests something to nibble on before dinner.

The post Polenta fries appeared first on MyKitchen.

From seed to spoon, Pride GMO-Free Maize is 100% natural and 100% delicious! Pride GMO-Free finally offers an alternative range of maize products to South Africans. Their products are made from high-quality maize kernels that taste great and have not been genetically modified, to keep the product tasting as delicious as nature intended.

Serious foodies know that better-quality ingredients ensure better-tasting results. The Pride GMO-Free range is the crème de la crème of maize products, made from only the finest raw maize that is carefully harvested to preserve its quality and identity. Just like heirloom tomatoes and organic free-range chicken, the Pride GMO-Free range also prioritises your tastebuds, unlike its mass-produced counterparts. Because it has not been genetically modified in a lab, it has that original old-world flavour that we just can’t get enough of, that made South Africans fall in love with it in the first place!

From seed to spoon, Pride goes the extra mile for your peace of mind. They take great care of what goes into each of the products in the GMO-Free range, and they don’t add things that don’t belong, like preservatives and additives.

Pride GMO-Free also offers the same health benefits as other maize products; it is cholesterol-free and a source of fibre. The fact that it’s gluten-free makes it an ideal side for people with digestive issues such as Celiac’s Disease and gluten sensitivity. And did you know that polenta contains carotenoids, an antioxidant that can protect you from disease and enhance your immune system?

In an effort to be transparent and ensure that their GMO-Free products are what they claim to be, the production processes of the Pride GMO-Free Maize range is submitted to rigorous auditing by an independent third-party auditor. Pride is involved in every step of the process, from selecting the seeds that are planted, to how the product is harvested, transported, stored, milled and packed. These in-depth processes have made them one of the first millers in South Africa to manufacture truly GMO-Free maize products.

TRY IT!

When only the best is good enough, reach for this delicious range of GMO-Free products made from the highest quality maize. And once you’ve done that, try it in one of our delicious recipes!

1. Polenta fries

2. Pap-crusted chops with charred cabbage

3. Avocados stuffed with curried samp and beans

4. Maize malva pudding

For more information, visit pridegmofree.co.za

Photography: Courtesy images

The post Have you tried this GMO-Free Maize Yet? 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.