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Saturday, May 7, 2011

Polenta fritters / Pea and mint soup

Polenta Fritters

I decided to try polenta last night - don't know if I ever really made it before, but I know I like it.  Did a cupful of polenta in 3 cups of hot water (+1 tsp salt), cooking for about 15min total.  It was good, if a bit lumpy (need to whisk it together more gradually in the beginning?).  I expected it to firm up in the fridge overnight but it remained soft.  Used leftovers today to make fritters:

~3/4 cup cooked soft polenta
1/2 banana, roughly mashed
small piece of yellow chili, finely chopped
2 tbsp coriander, chopped
1 spring onion, sliced
handful sweetcorn, defrosted
~1/2 cup flour
1 tsp baking soda
salt
squeeze of lemon juice

Mix ingredients together with a fork.  Heat a little veg oil in a frying pan.  Shape the mixture into rough patties (was still quite wet) and drop them into the pan / flatten into shape.  Cook ~3 min on each side / til done.


Pea and mint soup


This is one of my super quick and easy standby classics.  We got pretty wet today looking around at Wake Up The Earth in the rain, and when we got back I felt like something soupy and minty to eat with good bread so this was it.

1 small onion, chopped
1 large clove garlic, chopped
2 cups frozen peas
2 cups veg stock
2 tbsp chopped fresh mint
salt and pepper
olive oil
~ 2 tbsp almond milk

Heat ~1 tbsp olive oil in a medium saucepan.  Add onion and garlic and sweat for ~ 5 min without colouring / til soft.  Add the veg stock and frozen peas and bring to the boil.  Simmer for about 5 min.  Take off the heat, add mint, and allow to cool a little.  Blend in liquidiser til smooth.  Add almond milk and season to taste.
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