Polenta with a Mexican Twist

Starters & Snacks

Versatile polenta!



1 cup polenta
3-4  cups of water with 1/4-1/2 tsp. sea salt
Sesame or coconut oil for frying


Boil the water with the sea salt and whisk in 1 cup of polenta (experiment with water as some is finer and some more coarse and affects how much water to use and how thick you like it). Bring back to the boil, turn down and simmer for 45 minutes (preferably on a flame diffuser). Pour into small bowls or molds or even a loaf pan that you can later slice. When cool, tip out of the container and pan-fry in sesame or coconut oil for 5-6 minutes on each side until golden.

Top with guacamole, add some black beans and you have a very healthy Mexican treat. Or be creative and add your own sauces. I also panfry the slices and make into sandwiches with roasted pumpkin and almond butter or tahini.

Recipe from Sahaja’s kitchen

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