Cooking with polenta


A garden tidy up on a warm spring day, path weeded and garden gate washed. A quick bit of work which needed a tasty supper.


Hello Dear Reader,

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? 

Until tomorrow,

Love Froogs xxxxx