Cooked and cooled polenta can be cut into shapes and grilled to make an excellent base for a tempting topping. Here the polenta is flavoured with gruyère cheese, and the topping is a savoury mixture of mushrooms, walnuts and herbs. This is delicious with a simple green salad.
*Replace 150 ml of the vegetable stock with dry white wine.
*Add 1 tsp chilli powder or cayenne pepper to the cooked polenta at the end of step 1.
*Polenta squares with olive paste: Cut the cooled and set polenta into squares and grill as in the main recipe. For the olive topping, blend together ⅔ cup (85 g) pitted black olives, 2 tbsp drained capers, ¼ cup (35 g) sun-dried tomatoes packed in oil, well drained, 1 crushed garlic clove, 2 tbsp extra virgin olive oil, 2 tbsp chopped fresh flat-leaf parsley and salt and pepper to taste in a food processor.
*If you can't find dried porcini mushrooms, you can use other varieties of dried mushrooms, though the flavour will differ.
*Polenta is fine corn or maize meal. It provides a good starchy carbohydrate alternative for those people who need to avoid wheat or gluten in their diet.
*Mushrooms are a good source of copper, a mineral with many functions but particularly needed for the maintenance of healthy bones.
GI estimate medium.
I added 25g butter to my polenta, used chicken stock instead of veg and chedder cheese as it was all I had. Simple recipe but very tasty - 09 Apr 2011