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Polenta Bites

Polenta Bites

Polenta was something I had never bought or used. I would see it on the shelves and always wondered if I should get some and try. It always looked lovely, yellow and bright like sunshine. Once cooked  it turns even more yellow, really like a beautiful day!  Other flours would be white, brown or grey.  It was only when I became gluten intolerant that I ventured to adapt gluten free flours.

Polenta, if you don’t know is cornmeal. You can substitute it in most recipes which ask for semolina and whenever you want to make gluten free dishes. Polenta bites are so easy to make. They have a melt in the mouth taste. Creamy and yummy! This is my favourite recipe  from Dr.Sue Shepherd’s book Low Fodmap recipes.  Your party will be a hit! Besides they go well in lunch boxes or as a snack!

polenta ingredients

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Ingredients

1 cup polenta

3 cups stock or water

1/3 cup olives chopped

30 gm butter

Few sprigs parsley chopped

½ cup parmesan

sprinkle of black pepper

Method

Boil stock/water, add polenta, stir until thick. Add olives, butter and parsley and half the parmesan. Sprinkle the black pepper. Pour into a greased dish and let it set in fridge for an hour. Preheat oven to 180 C. Cut polenta into finger sized bites, sprinkle rest of parmesan and bake for 10-15 minutes. Serve warm or chilled.

 

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Gluten free pancakes (Chilas)

Gluten free pancakes (Chilas)

We eat warm breakfasts in winter. They are filling and might look time consuming but sometimes I just keep batter in the fridge and just make them in the morning while making my tea. If you can make pancakes you can make chilas. Chilas are just the  Indian savoury version of pancakes. Best of all they are protein packed and gluten free. And not just any kind of  gluten free pancakes. They are protein packed pancakes. A great way to start your mornings. Handy for packing into school lunches too!

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Ingredients

1.5 cups besan (gram flour, you could use chickpea flour too)

1 small onion chopped

1 small tomato chopped

Few sprigs coriander chopped

1 small green chilli chopped (optional)

Salt

Water

Oi/ghee for cooking

Method:

Mix all the above ingredients except the oil/ghee in a bowl. It is slightly thicker than a pancake batter because of the chopped onions and tomatoes.

Heat a pan. With a ladle pour some in. Spread it. Put a few drops of oil/ghee around it. Flip when cooked one side. Cook the other side. They take longer to cook as they are thicker than pancakes. Best cooked on slow heat. Serve warm or cold with chutney!

 

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