Spicy, fried polenta with garlic,
chili and rosemary. Great dinner meal. Preferably serve this together with a
salad, or as a starter or snack. Please note that this recipe takes 1-2 hours
of preparation.
Polenta
250ml dried polenta
700ml water
1 tbsp vegetable stock powder
Marinade
50ml olive oil
1 tbsp tamari soy
1 tsp chili flakes
1 clove garlic (finely grated)
2 tsp dried rosemary
Sea salt, white pepper
In a saucepan, cook the polenta, water and stock
powder for 5-10 minutes until it thickens. Pour the polenta in a baking pan
(about 20 x 30cm) and let it cool in the fridge for a couple of hours. In another
baking pan, stir together all the ingredients for the marinade. Cut the chilled
polenta in squares, leave them in the marinade, and let them soak for at least
a half an hour or more. Turn them a few times. In a frying pan, fry the polenta
squares for 1-2 minutes on each side. Serve with a salad of your choice!
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