My first polenta experience was not a good one - it was served up in one enormous dollop, unseasoned and entirely on its own as 'the vegetarian option' by a disgruntled chef in the French Alps. Needless to say, I wasn't a fan.
However when I later came across baked polenta some years later I was immediately converted. Cheesy and soft in the middle with a deliciously crispy crust. It is a great carrier for all sorts of ingredients through the seasons. Why not use the basic recipe below and vary it with your own ingredient ideas?
Don't worry too much if you don't have a 19cm cake tin to hand - you can make these in any baking tray or tin, just vary the cooking time a little if they are thicker or thinner than these.
Please note: recipe is not vegan - this blog has been vegan since January 2016, but recipes before that date are vegetarian but not necessarily vegan.
Courgette & Basil Polenta Wedges with quick tomato & olive ketchup
BookmarkIngredients
For the Polenta Wedges:
- 1 courgette, coarsely grated
- 50 g cheddar cheese, grated
- 1 red chilli, finely chopped
- 20 g butter, cut into small cubes
- 1 spring onion, finely chopped
- handful fresh basil, roughly chopped
- 120 g instant polenta
- 450 ml vegetable stock
For the quick ketchup:
- olive oil
- 2 cloves garlic crushed
- 1 chilli finely chopped
- 6 pitted black olives finely chopped
- 250 g passata
- 1 tsp balsamic vinegar
- 1 tsp caster sugar
Instructions
- In a bowl, combine the grated courgette, cheese, chilli, butter, spring onion and basil.
- Bring the vegetable stock to the boil in a saucepan, then remove from the heat and pour in the polenta in a steady stream, stirring constantly, then return to a low heat and cook for a further 3 minutes stirring vigorously throughout.
- Remove the polenta from the heat and stir in the courgette and cheese mixture.
- Grease a 19cm / 7.5 inch cake tin with olive oil, pour in the polenta mixture and smooth the top. Leave to cool and when it reaches room temperature, place in the fridge for at least half an hour.
- Whilst the polenta is setting, make the ketchup. Heat 2 tbsp olive oil in a small pan, add the garlic and chilli and cook gently for 2-3 minutes. Add the passata, balsamic vinegar, sugar and olives and simmer gently for 10-15 minutes.
- Preheat the oven to 180C / 350F / Gas Mark 4. Bake the polenta for 45-50 minutes until golden brown on top. When it has cooled slightly, remove from the tin and slice into 8 wedges. Serve with a crisp green salad and a bowl of ketchup to spoon over or dip the wedges into.
ENVIRONMENTAL INFORMATION
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For more vegetarian polenta recipes from blogging friends why not try:
- Helen's Saucy Mushroom & Polenta Bake from Family Friends Food
- Penelope's Dairy-free Cheesy Polenta Chips from Penelope's Pantry
- Dannii's Baked Garlic Polenta Fries from Hungry Healthy Happy
I've entered this recipe into the Meat Free Mondays challenge over at Jac's Tinned Tomatoes blog.
Thank you for a brilliant recipe. Mine didn't turn out as nice as yours but it tasted absolutely delicious. I've added a link back to your blog for the recipe credit. http://themorethanoccasionalbaker.blogspot.co.uk/2016/01/courgette-polenta-and-cheese-wedges.html
I think these will be great for my lunch box or to snack feast on without feeling too guilty! I am so glad I asked for polenta recipes as the shares have been amazing! Always great to discover new recipes that I really want to eat, and make too!
Thanks Anne - yours look really delicious too!
I've not seen polenta baked like this before. Soft and cheesy yes, even chilled then fried but this I've got to try. I love all the favours you've used 🙂
Thanks Laura! x
This sounds delicious! In Slovenia we tend to eat plain polenta as part of a main meal and it will be with some kind of sauce/gravy. I love this recipe as you mix polenta with other flavours which I am sure makes the dish really tasty.
Sounds lovely, must try soft polenta again soon as I'm sure its lovely with a sauce as you suggest!
Oh that sound so typical of French chefs who think us vegetarians are a complete outrage. I used to cook with polenta a lot, but haven't made any in a very long time. Your idea of adding courgettes is a brilliant one, especially now when are courgette plants are starting to produce. Time to root out my polenta jar methinks.
Why do chefs think its ok to do veggie food so badly!? And polenta too!? Polenta can be a wonderful thing, and this recipe looks like no exception. I would happily munch away on these 🙂