1 INGREDIENT – 3 WAYS: POLENTA

Wondering what to do with that bag of polenta at the back of the cupboard? Rukmini Iyer shares three new ideas to transform it into a moreish nibble, a quick dinner or an irresistible sweet treat

- Rukmini Iyer

POLENTA is one of my favourite storecupboard ingredients – it’s endlessly versatile, and just the thing when you want a quick meal. I often get asked about which kind is the best to buy, as some supermarkets sell it already made up in a solid block. Go for the ‘quick cook’ polenta instead, which is a fine, bright yellow grain – it takes just five minutes to cook in a pan with hot stock. You’ll end up with creamy cooked polenta, which is perfect with parmesan and butter stirred in, and you can then use it as a vehicle for savoury toppings. Try my Sicilian-style roasted cauliflower with pine nuts & raisins (p104) for a lovely mix of sweet and savoury.

When baked or fried, crisp polenta is perfect to serve with drinks. On page 104 you’ll also find my recipe for crisp polenta with olives & sundried tomatoes. And if you’re in the mood to bake, polenta adds a grown-up edge to cakes and biscuits. I love using it in moreish saffronscented madeleines.

Crisp parmesan, olive & sundried tomato polenta bites

A gorgeous and almost complete storecupboard dish – I love to make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack on a Sunday night. Leftovers can be baked or fried the next day to have with eggs and spinach.

SERVES 6 PREP 10 mins plus at least 1 hr setting

COOK 30-35 mins EASY V

600ml vegetable stock

150g quick-cook polenta

90gmixed olives in oil, roughly chopped

90gsundried tomatoes in oil, roughly chopped

30ml oil, from the tomatoes or olives

40g parmesan or vegetarian alternative, grated