This maize staple is often eaten instead of bread by Italians, and although quite bland in its own right can really come to life in the right company – maybe sausages and a mushroom sauce. Cook with water for 30-40 minutes, adding butter and Parmesan if you like. Constant stirring is required, so it’ll keep you in shape. Once cooked, it can be sliced then grilled or fried. A quick-cook slab available in supermarkets can be grilled or fried, but isn’t a patch on the real thing.
Recipes with polenta
Grilled polenta with Mediterranean vegetables
Orange polenta cake with rosemary and orange syrup