It all started with a bag of polenta at the back of the cupboard.
1 cup of polenta on a plate with some salt, pepper and garlic powder. This made the courgettes crispy and is a good gluten free alternative.
1 shallow bowl with beaten egg.
2 frozen cod fillets
2 large courgettes cut down into chips.
Set the oven to 200 and have a baking tray ready
Roll both the courgette chips and cod , still frozen, in the egg then the polenta, place on the baking tray and cook for 15-20 minutes. Overcooked fish is dreadful so be careful.
I also made tartare sauce with what I had
8 small gerkins finely diced
Squirt of lemon juice
Heaped teaspoon of Dijon mustard
2 dessert spoons of mayo
2 dessert spoons of natural yogurt – it lightens the calories
Mix together, tasting as you do, you might want more mustard or lemon juice.
I didn’t add capers as I didn’t have any.
We had a lovely evening, with the fire lit in the dining room, good linen and a leisurely supper with some delicious grub. Rough costs, 65p per cod fillet, courgettes 35p each, tartare sauce 25p each, tomatoes 20p for 7 each, polenta 20p -£1.65 per person.
Over to you Dear Reader, other than making a creamy alternative to mashed potato, what do you do with polenta? Do you use it at all?
Love Froogs xxxxx