For a delicious alternative to mashed potato, try this buttery polenta side.
Ingredients
- 150g pepperoni, cut into 1cm pieces
- 625ml (2 1/2 cups) Massel chicken style liquid stock
- 500ml (2 cups) water
- 170g (1 cup) polenta (cornmeal)
- 40g (1/2 cup) finely grated parmesan
- 20g butter, chopped
Method
- Step 1Heat a non-stick frying pan over medium heat. Cook the pepperoni, stirring, for 5 minutes or until crisp.
- Step 2Place the stock and water in a saucepan over medium-high heat. Bring to a simmer. Gradually add the polenta in a thin, steady stream, whisking constantly with a balloon whisk until combined. Reduce heat to low. Cook, stirring constantly, for 25 minutes or until the mixture thickens and polenta is soft.
- Step 3Add the parmesan, butter and two-thirds of the pepperoni to the polenta. Stir to combine. Transfer to a bowl. Top with remaining pepperoni. Serve with spezzatino di manzo and spinaci alla romana.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1091 kj
Energy
15g
Fat Total
7g
Saturated Fat
1g
Fibre
11g
Protein
45mg
Cholesterol
904.07mg
Sodium
21g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
Cook’s tips: For a twist, also try pancetta or salami. To make the polenta creamier, replace the water with milk and increase the finely grated parmesan to 60g (3/4 cup).
Southern Italians call their northern cousins “polentone” (polenta-eaters), because polenta – rather than pasta – is served at most meals.
- Author: Liz Macri
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0