Three winning ways with polenta

Are you bored with mashed potato or rice and looking for something new to serve alongside meatballs, a braise or a slow-cook ragu? Enter polenta – versatile, convenient, delicious and naturally gluten-free.

• Try our La Grande Ruota traditional white polenta or organic yellow polenta, artisan produced in Italy from medium-ground, husk-ripened yellow or white maize – for a long, slow cook (so easy with our no-stir method). Mix with water, stock, milk (or a combination to suit) and just before serving whisk in Parmigiano Reggiano and fresh herbs. Spoon the silky, smooth and warming polenta onto a plate alongside vegetables, chicken, fish, beef or lamb and enjoy. For the truffle lovers, whisk in a little Giuliano Tartufi salsa tartufata before serving, or finish with a drizzle of Pons white truffle infused EVO to lift the dish to another level.

• Our La Grande Ruota yellow and white quick cook polenta is semi-fine ground and pre-steamed for a speedy five-minute cook. We love pouring the cooked polenta into an oiled shallow baking tray and chilling it for a couple hours, or overnight, cutting it into slices and frying it in EVO to warm through, serving it as a side.
   
• We have also had a lot of fun using the quick cook polenta for oven fries. Once cooked and chilled in a shallow baking tray, slice, season and lay out your polenta fries on an oiled oven tray and bake, for 30-40 mins, in a hot oven until crisp and golden on the outside and creamy inside. As you can imagine, these go down well with children too!
  
  

We encourage you to include polenta in your repertoire, it is a rewarding addition to your culinary offering, and like all good grains, it brings vital fibre and nutrients to the table.