How to make polenta
Makes 16-24
Easy
Prep:
Cook:
plus 1 hr cooling
Minimise the stress of catering for a crowd by prepping this crispy polenta base ahead of a party, then finishing on the night with three delicious toppings
Skip to ingredients
Units:
- 2 tbsp olive oilplus extra for the tin
- 500ml vegetable or chicken stock
- 125g quick-cook polenta
- 40g parmesanor vegetarian alternative, grated
- 25g butter
Nutrition: Per serving (24)
- kcal30
- fat3g
- saturates1g
- carbs1g
- sugars0g
- fibre0.2g
- protein1g
- salt0.23g
Method
step 1
Oil and line a swiss roll tin (ours was 31cm x 23cm) with baking parchment. Put a large saucepan over a medium heat, pour in the olive oil and stock, bring to a simmer, then pour in the polenta, stirring constantly. Cook for 10-15 mins until thick and coming away from the side of the pan.
step 2
Remove from the heat and stir in the cheese and butter. Once melted, pour into the prepared swiss roll tin. Leave to cool for 1 hr, then cut into 16-24 pieces. Will keep chilled for up to three days.
step 3
Lay the polenta pieces in your air fryer tray in a single layer, then cook at 200C for 15-20 mins until golden. Will keep for a day in an airtight container. Add the topping of choice (see recipes above under 'Complete the dish').
