Recipe: Onion and Chilli Polenta

Onion and Chilli Polenta| Heat in The Kitchen | Italian Recipes

Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.

Feel free to browse recipes from our Retro Recipes series. You might also like our Italian recipes here. Or you might like to browse Farinata recipes here, and Polenta recipes here. Check out our easy Spring recipes here.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site,  A Life Time of Cooking. It appears here as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

Onion and Chilli Polenta

Onion and Chilli Polenta

(serves 15)

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.


recipe notes and alternatives
Keep the polenta moist, and serve as a bed for other ingredients. Here, a savoury, sticky Fennel Jam is used.

Onion and Chilli Polenta

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