Polenta paprika parsnips

Parsnips... I like them, but I only really like them roasted... or perhaps in soup? We got them in the veg bag a couple times recently so tried a couple of different roasting methods:

1) Delia mustard and maple syrup

2) Polenta and paprika  

In the end, I think we liked the polenta version better - the process was a bit simpler, and parsnips are already sweet so adding maple syrup seems a bit overkill. So here it is:

 

2 kg parsnips, peeled, trimmed and cut into halves or quarters lengthways

100ml rapeseed or sunflower oil 

5 tbsp polenta

2 tsp sea salt

1 tsp ground black pepper

2 tsp paprika

Prepare the parsnips and put them in water if doing ahead. Heat the oven to 220C. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.

Mix the polenta, salt, pepper and paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 15-25 mins until golden and crunchy. (mine didn't take that long - perhaps the pieces were on the small side)

Plantain, chilli and polenta fritters

These used to be one of my go-tos - it was a (Sugar Club) recipe T made and I loved so she colour-photocopied it for me and I made it soooo many times - the recipe is totally splattered. Hadn't had a plantain in a while but the baby loves bananas (obvs, they all do), so I thought plantains might be down his alley too. He liked them - perhaps not as much as good old Jarlsberg but yeah anyway.

225 g / 8 oz (approx 1 normal-sized plantain), grated
80 g / 3 oz polenta grains
1 egg
60 ml / 2 fl oz beer (this is an awkward amount, since we never really drink beer - alternatively add a little bit of water and some baking powder to the mix)
1 tsp lemon juice
1/2 cup sliced spring onions (or 1/4 cup finely chopped onion, at a pinch)
1/4 cup fresh coriander, chopped
1/2 tsp finely chopped fresh green chilli (used 1 whole mild yellow one)
1 tsp salt
veg oil for frying

Mix all ingredients except oil well together and rest for 15 min (note: I did this minus most of the salt and the chilli so that I could fry a few baby-friendly ones first before doing the rest). Heat a frying pan and add enough oil to coat the bottom by a few mm. Heat to smoking, then add spoonfuls of the mixture and cook for 90 sec on each side, stacking on a plate lined with kitchen paper when done. Plantain is sweet so can burn easily - watch the heat.


We ate with red rice and some mild tomato-lime-coriander salsa.

I wrote up a simpler, vegan version on here before.

Oven-baked polenta chips

This recipe uses cold polenta, ie leftovers. Usually, we don't have leftovers when it comes to polenta. But I had some polenta with bean stew for lunch when working at home the other day, and there were leftovers! So I put them in a loaf pan in the fridge until Friday, when I tested oven chip-making, using a method similar to that for panisse. I'd found the panisse stuck to the tin really easily, so thought it might be smart to use a coating here to try and prevent sticking.

For the polenta:
1 cup cornmeal
1 tsp salt
3 cups water

For coating / baking:
grapeseed oil 
~1 tbsp cornmeal
~2 tsp paprika
~1/4 tsp salt

To make the polenta, mix cornmeal and salt in a bowl. Heat the water until just boiling in a small saucepan. Add the cornmeal mixture, gradually, while whisking constantly. Keep whisking until it thickens. Turn heat really low, cover and let cook for a minute or two. Pour into a greased, straight-sided tin, let cool and either make chips immediately or refrigerate the tin until needed.

To make the chips, heat the oven to 400F. Grease a baking tray with grapeseed oil. Turn the polenta out of its tin onto a board (it will hold its shape). Cut into chunky chip shapes (~2 cm thick). Mix the paprika, cornmeal and salt in a small bowl. Roll each polenta chip in the paprika-cornmeal mixture so that all sides are coated, then transfer to the greased baking tray. Put in the oven for about 20 min, turning halfway through. The outside should be lightly browned and crispy. Take out and eat immediately, dipped in whatever sauce you fancy.


We ate with the last of the bean stuff and some liquorice ketchup. The polenta chips were pretty delicious, and the coating really made them.

Orange, almond, cardamom, honey and polenta cake (gluten free)

It's my cake baking time of year again - both my lab cake making duty (for N, who is leaving this week, so probably the last time I will make one for him), and then S's birthday in a few weeks. Winter birthdays have their disadvantages but the enjoyment of time spent indoors baking on cold days is not one of them! N suggested nuts or fruit, so I decided to use both and make this.

This is a cake I haven't made for ages. My sister T used to make it, and I used to love it. I begged her for the recipe years ago, promptly lost, misplaced or forgot it. It took me a while to track down the source on the internet, but I am pretty sure I found it - Nigel Slater, here. I considered not adapting it, but couldn't help myself (/ had no butter and eggs in the house), so here is a veganised version. It is actually also gluten free.

For the cake:
220g refined coconut oil (or margarine)
220g sugar (for prettiness try and get golden caster)
100g slivered almonds (for prettiness use ones without skin)
200g ground almonds (for prettiness try and get blanched ones)
3 tbsp ground linseed mixed with 9 tbsp boiling water (for prettiness use golden flax)
150g polenta (optional for vegan version - add 1/4 tsp xanthan gum and 1/4 tsp turmeric to the polenta)
1 level tsp baking powder
finely grated zest and juice of a large orange
12 green cardamom pods

For the syrup:
Juice of 2 lemons
juice of 2 oranges
4 tbsp honey

For decoration:
1 whole orange, peeled neatly with a sharp knife and then sliced thinly

Line the base of the cake tin with a piece of baking parchment. Set the oven at 180C/360F.

Beat the coconut oil and sugar together til light and fluffy. Grind the slivered almonds in a blender til finely chopped, then add them, together with the ground almonds, to the cake mixture. Stir in the linseed-water mixture. Mix the polenta and baking powder, then fold into the cake mix, together with the grated orange zest and juice. Extract the black cardamom seeds (discard the green outer shells), grind them to a fine powder, then add to the cake mixture.

Transfer the cake mixture to the lined tin and smooth the top level. Bake for 30 minutes, turn down the heat to 160C/320F for a further 25 -30 minutes or until the cake is firm.

To make the syrup, squeeze the lemon and orange juice into a small saucepan, bring to the boil and dissolve in the honey. Keep the liquid boiling until it has formed a thin syrup (4-5 min). Spike holes into the top of the cake (still warm and in its tin) with a skewer (or thin knitting needle) then spoon over the hot citrus syrup.

Leave to almost cool, then lift out of the tin*. I decorated by arranging thinly sliced orange (1 whole large orange sliced into cross sections as neat and thin as I could manage with a sharp knife) on top.


*this was fairly unsuccessful - I had to leave paper and tin base stuck on for decorating and serving


This comes out dense and sticky and delicious. I suspect a little fat came out the base and burned on the bottom of the oven - prob a good idea to put it on a baking tray. Perhaps the cake could use a touch less coconut oil - could help with the sticking of the base as well as any leakage. Lining the sides and base with a continuous sheet of paper (or base+long strips) should also help with both sticking and leakage.

Coconut and banana polenta, lemongrass tofu, peanut sauce

Our vegetable supplies are getting low - the first CSA since before Christmas is due tomorrow. This was a low-veg-supply dinner that was really rather good (and very quick!).

For the tofu:
1 block super firm tofu
~4 tbsp grapeseed oil
1 tsp sesame oil
~2-3 tbsp chopped lemongrass
salt+pepper

For the polenta:
(pretty similar to this recipe; note I haven't completely settled on the right amount of liquid vs polenta)
1 1/2 cups coconut milk
1 1/2 cups water
1 cup polenta
1 tsp salt
~2 tbsp chopped coriander
1 banana, peeled and diced

For the peanut sauce:
1-2 tbsp peanut butter
juice of 1 lime
~2 tbsp soy sauce

Cut the tofu into cuboids ~ 6 x 2 x 2 cm and dry. Heat the oils in a frying pan and plonk the pieces of tofu in it. Cook each side for a few minutes, flipping along the long axis using a fork. When nicely browned on all sides add the lemongrass and stir-fry for a few more minutes until the lemongrass is lightly browned and crispy. Season with salt and pepper.

Meanwhile, heat the coconut milk and the water in a small saucepan. Mix the polenta and salt in a bowl. When the liquid is boiling whisk in the polenta mixture a little at a time. It will probably become thick and seem cooked almost immediately. Stir in the coriander and banana, cover, cook for a minute and then turn off the heat and let it sit and steam a little.

To make the peanut sauce mix peanut butter, lime juice and soy sauce and taste to check balance. Add some chilli sauce, maple syrup or finely chopped fresh ginger if you like.

Serve the tofu over the top of the polenta, with peanut sauce over the top or on the side.


All very simple and good, making the best of the contents of fridge, freezer and storecupboard.

Plantain and coconut polenta with tomato-coriander salad

The polenta here is really just a variant on basic polenta - this time made with milk and coconut oil. I remembered how well polenta and plantain go together when eating these fritters recently, so this is also kind of a variant on those.

For the polenta:
1/2 cup polenta (cornmeal)
3/4 tsp salt
1 cup fake milk mixed with 1 cup water
1 ripe plantain, peeled and diced small
1-2 tbsp coconut oil
1 tsp cajun spice (or just paprika)

For the salad:
1 large tomato, diced small
1 tbsp chopped fresh coriander
piece of firm tofu, diced (optional)
juice of 1/2 a lime
salt+pepper

To make the polenta, heat the milk and water together in a pan to boiling point. Mix the polenta and salt together in a small bowl then whisk the polenta mixture gradually into the hot milk. When it is all added let it simmer until it becomes thick (this usually takes 5 min or less). Add diced plantain and mix thoroughly. Add the coconut oil and cajun spice and mix well. Check for seasoning and cover until you're ready to eat it.

For the salad, mix all the ingredients together in a small bowl.

To eat, dollop some warm polenta on a plate and top with salad.

Polenta (cornmeal mush)

I am currently addicted to polenta. It's the simplest, quickest starch, and somehow fulfills all my wintry needs (warm, filling, comforting, bland yet tasty) and goes with anything, while still managing to be ready in minutes. It's basically porridge made with cornmeal.

(makes enough for 2 people)

1 cup cornmeal
1 tsp salt
3 cups boiling water (less for thicker polenta)
1 tbsp butter (or olive oil)

Boil the water in a saucepan. Mix the cornmeal and salt in a small bowl. Add this mixture to the pan gradually, whisking all the time to avoid lumps. Once it is all added, continue to cook with the lid on until the mixture is thick and there are no hard bits in it. For me, with a 'stone ground' cornmeal, this has been taking less than 5 minutes. Add the butter (and / or olive oil), stir and cover until required.

You can also add black pepper, chilli pepper flakes, herbs or whatever else takes your fancy (sweetcorn? halved cherry tomatoes? olives?). If you have extra, you can move it into a greased loaf tin and chill, then cut slices and fry.


Last night we ate polenta with a thick, simple tomato sauce:

(I have been making variations on this sauce since I was about 10: probably one of the first things I learned how to cook by myself = ultimate comfort food)

1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp olive oil
1 large tin of tomatoes
1 tbsp tomato puree
~8 black olives, de-stoned and chopped
1 tsp red chilli flakes
salt to taste (if needed - olives may be salty enough)

Heat the oil, add the onion and garlic, cover and fry until softened but not browned. Add the tomatoes, tomato puree, chilli flakes and olives and cook until sufficiently reduced and thickened. Taste for seasoning.


You could combine the two to make a polenta 'pizza': splodge the polenta on a greased baking tray in a large circle with a 2-inch dyke around the edge. Put the tomato sauce in the middle, sprinkle with chopped basil leaves (if wanted) and bake in a 400F oven for 20-30 min.

Variants: coconut and plantain polenta, coconut and banana polenta with lemongrass tofu

Plantain + polenta fritters / sauteed beet greens

A long-awaited Haymarket trip leading to a lot of produce calling out to be eaten...

Sauteed beet greens

We bought 2 bunches of baby beetroot - one of normal pink ones and one of golden.  They came with the leaves and I suspected the leaves might be good too.

Leaves from 2 bunches baby beets
5 cloves garlic, peeled and roughly chopped
1/2 tbsp olive oil
grated nutmeg
salt and pepper
optional: 2 tsp maple syrup, 2 tsp balsamic vinegar

Separate stems from leaves and chop them separately (and fairly roughly).  Heat oil in pan and saute the garlic for a minute or two.  Add chopped stems and saute for a few more minutes.  Add leaves and salt+pepper / grated nutmeg to taste.  Continue to cook until the leaves are flopped and done.  Add the optional maple syrup and/or balsamic vinegar to taste as well (sometimes beet greens are quite bitter, I like the maple syrup as a way of offsetting that).

Came out well good - tasted much like chard.  Bargainous purchase - 2 veg for 1!  I've sauteed chard, spinach and kohlrabi leaves in the same way in the last few weeks - a winner every time.



Plantain and polenta fritters

1 large, very ripe plantain (blackened on the outside)
~50g polenta
1 tbsp lemon juice
1 1/2 tbsp chopped coriander
good pinch cayenne pepper (or 1/4 a hot green chilli, finely chopped)
2 large spring onions, finely chopped
1 tsp baking powder
canola oil to cook

Mash the plantain with a fork (or grate coarsely).  Add the other ingredients and mix until well combined.  Shape into roughly palm-sized patties and cook in a hot frying pan in a little canola oil.  Made about 8.

Based on a favourite from my teenage years (think originally from Sugar Club / Tas)- still just as tasty.  Seb was a big fan too.

Polenta + olive oil crackers / spiced carrot and tofu spread

Broken piece of cracker with carrot stuff

I came across these recipes for crackers by Dan Lepard in the Guardian.  Although S was away this weekend and I therefore had to rein in my cooking tendencies through lack of willing tummies, Sarah from the lab next door had a barbeque on Sunday and I decided this was a good enough opportunity to make some crackers.

I liked the look of both recipes, but decided to go for the olive oil / polenta one, as a) I am quite into polenta right now (and also just cracked open a huge tub of honey I bought for some unknown reason that made sense at the time), b) they are more naturally dairy/egg-free - I'm always using olive oil, marg not so much, and c) it would have been silly to do both... right?


Polenta and olive oil crackers

25g uncooked polenta or coarse cornmeal
1 tsp honey
50ml olive oil
300g plain flour, plus more for rolling
½ tsp baking powder
¾ tsp salt

Pour 75ml boiling water over the polenta, stir and leave to swell for five minutes. Stir in the honey and oil. Tip the flour, baking powder and salt into a bowl, add the polenta and about 50ml cold water, and mix to a dough. Knead for 10-15 seconds, until smooth, then wrap well and leave for 15 minutes, to make it easier to roll. Pinch off walnut-sized balls of dough (about 30g), roll very thinly into slipper shapes and lay on a tray lined with nonstick paper. Brush with water and bake at 200C (180C fan-assisted)/390F/gas mark 6 for 10-12 minutes, until golden and crisp.  Made about 24 (more than the quoted 15).

They worked like a dream - super simple, dough rolled out really nice, cracky and texturally exciting.  Pleasant, slightly salty taste perfect to eat with cheese or with something else...  Like?  This was the next question - decided I should make something to go with them to take to the BBQ.  Was liking a firm tofu / za'atar mash-up as a combo, so ran with that...


Spiced carrot and tofu spread

Half a pack (~8oz) firm tofu
3 carrots, peeled and cut into chunks
2 tbsp za'atar
1/2 tsp ground cumin
pinch cayenne
small piece garlic (~1/5 clove)
salt and pepper
~ 1/2 tbsp lemon juice
1-2 tbsp olive oil
1 tsp honey

Prepare the carrots and put them in a steamer.  Steam for 10-15 min until a fork goes in easily.  Put into a blender with the rest of the ingredients.  Pulse until fairly smooth, but stopping before it is completely homogenised - felt like a slightly lumpy texture would be more appealing.


Crackers and spread both went down well at the party, including with S+C's baby Lenora (who is nearly 1 and has 8 teeth) - confirming the concern I felt when prepping the spread that it was a bit like babyfood (quite yummy babyfood though!).

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.