So what is Polenta and what can I do with it.
It originated from northern Italy and used to be known as peasant food but is now popular all over Europe due to being inexpensive and can be prepared in many different ways. It’s normally made from the yellow corn, by grinding the dried corn kernels to either fine, medium and course texture depending upon how it is going to be used. The finely ground white version is normally known as ‘cornflour’. The Polenta that is referred to in this recipe is the medium version and has a slightly crunchy texture, I have added a link to Sainsbury’s online as they stock it.
It can be made into a a version of mashed potato, added to dishes like a flour, or cooked and sliced and added to a stir fry. You do need to follow the instructions carefully if you are making your own. There is a fine line between the correct amount of water added, to get the best texture.
Polenta is made from ground cornmeal so is great for anyone with a wheat intolerance or celiacs as it naturally gluten free. 50 grams of dry polenta will give you 172 calories, 4.3 grams protein, 37 grams carbs, and is a good source of Iron.
- 150ml Sunflower Oil
- 150g Runny Honey
- 3 Eggs
- 100g Ground Polenta
- 60g Coconut Flour
- 2 large Oranges
- 1 lemon
- Pre heat the oven to 160C/gas 3
- Whisk the eggs until light and fluffy. In a separate bowl mix the oil and honey together, then combine ingredients from both bowls.
- Add zest of the oranges and lemon and fold in the Polenta, coconut flour and the juice of the oranges.
- Pour the mixture into a lined baking tin and bake for approx. 40-50 mins. Once cooked leave in the tin until cool.