PECORINO POLENTA

I’ve recently gotten right into cooking with polenta, as it is a wonderful substitute to rice, noodles and pasta and is therefore perfect for anyone living gluten-free. Polenta is a fine white or yellow cornmeal that has a deep-rooted history as its origins date back to the 1700’s. This dish was first discovered in Italy and was viewed as peasant food as it was abundant and inexpensive.

The America Indian word for corn is maize, which translates as “that which sustains life”. Corn is a very close third behind wheat & rice as one of the most vital grains in the world.

What are the benefits of corn and by extension polenta? To start with, corn is one of the healthiest and lowest calorie foods around. Corn is also one of the best vegetables as it provides the body with long-lasting energy. Polenta consists of complex carbohydrates, which are jam-packed with fibre and are slowly digested by the body, meaning that you feel fuller for longer than when you consume simple carbs. 

Cornmeal is also full of nutrients such as iron, zinc, magnesium, thymine and phosphorous, which are all excellent for your body.

 The thing that I love most about polenta is its impressive versatility. Polenta can be served soft, hard, grilled, sautéed or baked, like I have in the recipe below. My dish is gluten and dairy-free, however many polenta recipes involve milk and cow’s cheese. Having tried polenta several ways, I do find that the simple, dairy-free baked polenta below is my personal favourite. 

INGREDIENTS

• 2 cups vegetable stock (preferably Massel stock)
• 1 cup yellow polenta
• 1/4 cup sheep's hard pecorino cheese, finely grated
• coconut oil, to lightly grease

COOKING 

1. Pour stock and 500ml (2 cups) cold water into a large saucepan over medium-high heat and bring to the boil. Slowly stir in the polenta, then reduce the heat to a simmer. Cook, stirring frequently, for around 5 minutes or until the consistency of the polenta is thick. Remove from heat, season with sea salt & ground black pepper and stir in the pecorino cheese. 

2. Spoon cooked polenta into a 20cm x 20cm lightly greased baking tray and even the surface with the back of a wet tablespoon. Cover with plastic wrap and refrigerate overnight or until set. 

3. When polenta is set, preheat a fan-forced oven to 180 degrees. Gently remove the set polenta from the tray and cut into eight even-sized wedges. Place on a prepared baking tray and bake in the oven for 30-35 minutes or until the polenta is lightly golden and the outside is crisp. 

Serves / 4 

Total Preparation time / 

Total Cooking time / 45-50 minutes (plus overnight to set)

x Emily