Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.
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Onion and Chilli Polenta
|2 onions, peeled and sliced thinly||olive oil||2 small chillies, seeds removed and flesh sliced thinly|
|1.5 l good vegetable stock||750g polenta||1.5 T fresh oregano leaves|
|200g grated parmesan cheese||200g butter||salt and freshly ground black pepper|
|To Serve:||olive oil||Italian parsley, chopped|
Sauté the onion slices in a little oil in a saucepan large enough to cook the polenta, and cook very slowly until the onions are well browned and caramelised. Add the chillies and sauté for a further 2 minutes. Pour in the stock, bring to the boil and simmer over low heat for 15 minutes.
Add the polenta and cook over low heat, stirring occasionally, for 40 minutes or until the mixture is thick, adding more stock if it becomes too thick.
Add the oregano leaves and continue to cook for 3 to 5 minutes, stirring constantly. Add the parmesan cheese, butter, salt and pepper.
Remove from the heat and spoon the mixture into a greased rectangular dish. Pat down firmly with your hands to form an even layer about 1.5cm thick. Cover and leave until cold.
To serve: Cut the polenta into 5cm squares and fry in the oil in a non-stick frying pan until well-browned on both sides.
Arrange the polenta slices on a serving plate, drizzle with a little garlic-flavoured olive oil and sprinkle with parsley leaves, sea salt and cracked pepper.
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