What exactly should you do with polenta?
Scratch your head no longer when it comes to cooking polenta. These are the sweet and savoury ways to make use of the humble cornmeal.
Polenta
Feta and polenta frittata with crisp Brussels sprouts
The beauty of the frittata is in its versatility. In this version we've used feta for tang and polenta for substance.
Ricotta-polenta cake with lemon-rosemary syrup
Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.
Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field
All sweetness and tang.
Honey, polenta and buttermilk-ricotta pudding
It's rich, indulgent, light and fluffy all at once. Impossible? You'll have to see for yourself.
Mike McEnearney’s blood orange cake
A go-to cake recipe during citrus season.
Spiced cheese biscuits
Cheesy biscuits with a satisfying snap-crisp and a touch of spice.
Polenta with roast pumpkin, speck and almonds
What winter comfort food is made of.
Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.
Jaclyn Koludrovic’s lemon polenta cakes with pistachio nuts and mascarpone
These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.