Polenta

My dislike of polenta has become something of a standing joke here and Steven, the chef / owner, has given up trying to persuade me (I accept his polenta is as fine as any you will find but it makes no difference, I just don’t like polenta).

As an ingredient, it’s cheap as they come and, while it can be a useful vehicle for other flavours, the new-season yellow polenta demands trust from its chef.

So, get creative, savor the possibilities, and enjoy the journey of discovering delightful gluten-free polenta recipes and alternatives.

This polenta, paired with fresh corn in an Anglo-Italian flourish, is the colour of sunshine.

SRF News: So there seems to be a linguistic divide – a Rösti and Polenta divide.

The coziness of Terzo’s polenta and porchetta bowl is as comforting as a January visit with an old friend.

Add polenta, stirring constantly, in a slow, steady stream.

Add polenta, sugar, salt, capsicum, corn, cheese, onion and coriander.

Cornstarch and polenta will also work, but the distinct Mexican corn flavour will be missing.

From fattoush salad and homemade labneh to beetroot carpaccio and London’s best polenta, The Palomar serves a sprightly array of veggie dishes that even the most dedicated meat-eater would happily devour.

Participants will learn how to prepare porridge, polenta, and a hearty mushroom kasha.

Ricotta adds lightness and transforms the polenta into an elegant side dish.

Sprinkle some poppy seeds and the polenta/cornmeal onto a plate and then roll your bread snake in it.

Sunday brunch is also available from 10:30 a.m. to 2:30 p.m., with options like baked eggs in spicy tomato sauce and a polenta-ricotta skillet cake with lemon jam and honey.

Drain the potatoes then season well and toss in polenta to coat.

Griddled mascarpone and green chile-flecked polenta was the base of a dish consisting of red chile sauce, sauteed chorizo and roasted corn topped with two eggs.

It's hard to tell if the chicken, slathered in rocket pesto on a smooth pool of polenta, is texture-neutral because it has been cooked sous-vide, or if it has bored itself to death.

It takes about 20 minutes on the stove to make this creamy polenta, and while it's cooking you can prepare the other components.

The Art of the Larder by Claire Thomson is very useful indeed when it comes to producing hip food from a store cupboard; I love her recipe for super green polenta and fritters, and her suggestions for curries are second to none.

The livelier Bar Room has a less expensive à la carte menu (roasted mushrooms with polenta is $24, and excellent).