POLENTA AND VEGGIE LEFTOVERS

Polenta is simply cornmeal cooked in water. Check on the pack portions and cooking time as they may change from brand to brand. Use 200ml of boiling water for every 50g of polenta.

Ingredients

 

  • 200g Polenta (Corn Meal)

  • 800ml Water

  • ½ tbsp salt

METHOD

  1. In a large pot bring the water to the boil, then add salt.

  2. Add the polenta gradually to the water, stirring continuously with a wooden spoon or a whisk.

  3. Cook following the instructions on the packaging. Precooked polenta takes 3-5 minutes, un-precooked polenta can take up to 30-45 minutes.

  4. Eat warm or let it cool down on a wooden board. You can also slice it when it is cold or grill or roast leftovers. It can be stored in a freeze for over a month.

CLYO’S VEGGIE LEFTOVERS

Polenta can be served with vegetable sauce, stew, melted cheese and many other ways. I used my leftovers to create a yummy vegetable side dish:

Ingredients

  • 1 cup lentils

  • 2 cup cauliflower leaves

  • ½ cup leftover cooked leeks

  • ½ cup Tomato sauce

METHOD

  1. Boil the lentils and finely chopped cauliflower leaves in water for about 10 minutes.

  2. Drain the lentils and cauliflower leaves  and set aside

  3. Heat a tablespoon of oil in a pan and add all your vegetables stirring well. Cook for a couple of minutes, then serve with some slice of polenta

  4. NOTE: I didn’t add any salt as the tomato sauce and leeks had salt in them already. 

PRINT RECIPE

CLYO PARECCHINI, LIVEWELL COORDINATOR

 

Clyo heads up Wen’s Live Well cooking and food growing courses in the London Borough of Tower Hamlets. Classes explore in a practical way how diet and lifestyles has an impact on the planet. Attendees learn and try new plant based recipes, spend time in the community garden and enjoy a delicious lunch. 

 

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